Recipe: Porkers & polenta with roast shallots
Posted: February 16, 2014 • Posted in: Recipes
Serves 4 / 30 min
12 Broad Oak pork sausages, 2tbsp olive oil, 12 shallots, 300g spinach leaves, 75g butter, 4tbsp grated Parmesan,. 250g 1 minute polenta.
Heat the oven to 375F/190C/gas mark 5 and boil the kettle. Smear sausages with oil and arrange in a roasting pan with unpeeled shallots. Cook, turning halfway through, for 25 minutes or until golden brown and the shallots are very soft. Meanwhile, pour boiling water into a pan, return to the boil, add 1 tsp salt and the return to the boil for a minute.
Drain and cool, then squeeze to remove excess water. When the sausages are ready, remove the skins from the shallots and keep both warm. Pour 1 litre of boiling water into a spacious pan. Add 1/2,tsp salt and return to the boil.
Add the polenta in a steady stream, reduce the heat and stir with a long wooden spoon for 1 minute as it thickens. Stir in the butter, Parmesan and a spinach. Divide between 4 warmed dinner plates and add 3 sausages and 3 shallots to eat.
Send us your recipes!
We’d also love to hear about any sumptuous secret family recipes that you’ve been selfishly keeping to yourselves, so please send them in to firstname.lastname@example.org.