Pork bangers on creamy polenta

 Love mash? Then you will love this delicious base of perfectly creamy polenta paired with fried-to-perfection pork bangers. This dish is perfect served with a side salad or on it’s own!

HANDS-ON TIME 15 min | TOTAL TIME 30 min | MAKES 4

INGREDIENTS

Roasted tomato smoor

• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove
• 1 tbsp dried mixed herbs
• 1 tsp salt
• 1 tsp freshly ground pepper
• 2 tbsp tomato paste
• 1 tbsp sugar
• 3 tbsp boiling water

Polenta & pork bangers

• 8 pork sausages
• 200 grams instant polenta
• 1/3 cup grated Parmesan
• 1 tbsp butter
• 1 tbsp olive oil

For the roasted tomato smoor

PREHEAT oven to 220oC. Place cherry tomatoes on a baking tray and drizzle with 1 Tbsp. olive oil. Roast for 10 minutes, until tomatoes have burst. Remove and set aside.

HEAT remaining oil in a pan over medium heat. Add onion and cook for 3 minutes until translucent. Add garlic, herbs, salt, pepper, tomato paste, sugar, tomatoes and water. Cook for 5 minutes until thick.

For the polenta & pork bangers

HEAT oil in a pan over a medium heat. Cook bangers for 10 minutes until golden.

COOK polenta according to packet instructions. Once cooked, add cheese and butter and mix well. Immediately dollop creamy polenta on a serving dish and top with roasted tomato smoor and sausages.

If you’re looking to make this dish vegetarian, try adding a pack of crispy fried halloumi or vegetarian sausages to your creamy polenta base instead of the pork bangers!

Did you make this dish? Tag us on Instagram @foodandhomesa

ALSO SEE:

Sage, Apple, Onion and Pine Nut Stuffed Pork Roulade