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Instructions |
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You can make the cheesy polenta loaf in advance. Perhaps when you also intend on baking a cake to cut down on electricity use. To make the cheesy polenta loaf- Preheat oven to 180oC. Heat stock to just below boiling. Turn down the hob then slowly add the semolia, stirring constantly. Keep stiring till you have a reasonably thinck porridge. Add the cheese and the butter. Pour into a prepared tray (about 1 inch thick). Place in oven and bake for about 20 mins or until just golden on top. Leave to cool into tray. Cut into slices (depending on how large you want them).
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Heat butter in the fry pan. Add the polenta slices (1 each). Cook on both sides until crispy and golden. Meanwhile, warm plates in the oven (put to about 100oC for 5 mins then turn off). When done, place onto a plate in the warming oven.
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Place the onions and mushrooms into the frypan. Fry until required texture. Add a dash (about a teaspoon) of worchester sauce then mix in. Remove from fry pan and place on another plate in the warming oven.
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Place a little more butter into the fry pan. Add the slices of black pudding. Fry until crisp (about 1 minute) then turn over. Meanwhile, prepare the plates- place a polenta slice on each plate. Add the mushrooms onto the side. Take the black pudding pieces and place onto the plates in any particular arrangement you see fit. Pour the remaining pan juices into a small pouring jug. Drizzle over the black pudding. Serve to your hungry and anticipating guests.
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Suggestions |
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I like to put the food onto a warm plate. I find it is especially pleasing in those cold winter months.
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Originally Submitted
4/19/2009
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