Clodagh McKenna's wet parmesan polenta with black pudding - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s wet parmesan polenta with black pudding By You Magazine - January 18, 2019 I used to make wet polenta like this when I lived in Turin in Northern Italy because the winters were so cold and this is such an easy and warming dish. The black pudding adds great texture and flavours of sweetness as well as earthy spices. You will probably have some polenta left over, and if so, pour it into a dish, leave it to cool before you put it in the fridge where it will set, and you can then do a couple of things with it. You can slice it through the middle, add some fontina cheese and bake it in the oven or you can slice it into chips and fry them. It’s also delicious served with roasted purple sprouting broccoli with Romesco sauce and crunchy seeds. Dora Kazmierak SERVES 4 150ml full-fat milk 600ml water ½ teaspoon sea salt 150g coarse polenta 1 tablespoon olive oil 280g black pudding 50g butter 100g Parmesan cheese, grated 1 teaspoon dried oregano 1. Pour the milk into a large saucepan along with the water and salt and bring to the boil. 2. Once the liquid has come to the boil, pour in the polenta in a thin, steady stream, whisking constantly. Cook, stirring, for 1–2 minutes until it thickens.Reduce the heat to low and cook, stirring well about every 5 minutes to prevent it sticking, for about 35–45 minutes until the polenta begins to come away from the sides of the pan. 3. While the polenta finishes cooking, place a frying pan over a medium heat and add the olive oil. Cut the black pudding into small pieces, add to the pan and cook until it becomes nice and crispy on the outside, stirring every couple of minutes so that it cooks evenly. 4. Once the polenta is ready, add the butter, Parmesan and oregano and stir until the butter and cheese have melted into the polenta. 5. Lastly, stir in the black pudding and then serve. Recipe from Clodagh’s Suppers by Clodagh McKenna, published by Kyle Books, £20 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved