Black Pudding Ragù with Parmesan Polenta | Thomasina Miers
Thomasina Miers suggests this really interesting twist on a ragu recipe. The use of hot smoked paprika, cinnamon and black pudding adds some great flavour to this tomato based classic.
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4 People
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Club Summary
Thomasina Miers (Chef, Restaurant Owner, Food Writer & TV Presenter) suggests this really interesting twist on a ragu recipe. The use of hot smoked paprika, cinnamon and black pudding adds some great flavour to this tomato-based classic.
Recipe Credit:
Recipe
Black Pudding Ragù with Parmesan Polenta | Thomasina Miers
Ingredients
For the Ragù
- 1 Tbsp Olive Oil
- 2 Onions, finely chopped
- 1 Garlic Clove, crushed
- 1 Tsp Hot Smoked Paprika
- ½ Tsp Ground Cinnamon
- 250g good quality Black Pudding
- 2 x 400g tins Chopped Tomatoes
- 1 Tsp Red Wine Vinegar
- 3 sprigs Fresh Thyme, picked
- 1 Tsp Brown Sugar
For the Polenta
- 200g Polenta
- 25g Unsalted Butter
- 25g grated Parmesan
- Sea Salt and freshly ground Black Pepper, for seasoning
To finish
Method
- Heat the oil in a large saucepan, add the onions and cook on medium heat for 15 minutes, until softened but not too coloured. Add the garlic, fry for a minute more, then stir in first the spices and then the black pudding, breaking it up with a spoon. Stir in the tomatoes, vinegar, thyme and sugar, bring to a boil, then leave to simmer gently for 45 minutes. Season to taste.
- Bring a litre of water to a boil, then pour in the polenta in a slow stream, whisking all the time so there are no lumps (take care, because the mix might spit as it thickens). Once all the polenta is incorporated, turn the heat to low and cook, stirring from time to time, for 20 minutes. Take off the heat and stir in the butter, parmesan and generous seasoning.
- Before serving, toast the pine nuts in a dry pan until lightly golden.
To Serve:
Spoon the polenta into shallow bowls, top with ragù and sprinkle with the pine nuts and parsley.
Recipe Notes
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