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.
150ml full-fat milk
½ teaspoon sea salt
150g coarse polenta
1 tablespoon olive oil
280g black pudding
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