Porkers & polenta with roast shallots

Recipe: Porkers & polenta with roast shallots

Posted: February 16, 2014   •   Posted in:

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.

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