Black Pudding Ragu with Parmesan Polenta

Ingredients

For the Ragu

• Good glug of olive oil
• 2 onions, finely chopped
• 1 large garlic clove, chopped
• 1 tsp hot smoked paprika
• 1/2 tsp ground cinnamon
• 250g good quality soft black pudding
• 2 x 400g cans chopped tomatoes
• 1 tsp rd wine vinegar
• 3 sprigs thyme, leaves picked
• 25 g pine nuts 

For the Polenta

• 200 g quick-cook polenta
• 25g butter
• 25 g Parmesan, finely grated

Method

• Heat the olive oil in a large pan and add the onions. Cook over a meduim heat for 15 minutes until they are softened but not too coloured.
• Add the garlic and fry for a minute more
• Stir the spices then add the black pudding, breaking it into small pieces with a wooden spoon. 
• Stir in the chopped tomatoes, vinegar and thyme and increase the heat to bring the sauce to the boil.
• Reduce to a gentle simmer and cook for 45 minutes.
• Season to taste
• While the ragu is simmering, bring 1 litre of water to the boil in a pan.
• With a whisk at the ready, pour in the polenta and begin to whisk so that there are no lumps, being careful of spitting.
• Reduce the heat to low and cook for according to the packet instructions, stirring occasionally with a wooden spoon. Add the butter and Parmesan and season with plenty of salt and pepper.
• Toast the pine nuts gently in a dry pan until lightly golden.
• Serve the polenta in shallow bowls, topped with ragu and a sprinkling of toasted pine nuts and Parmesan, if you like.