Author Notes
If you buy instant polenta, or polenta in the roll precooked, and you have yourself the perfect side dish handy all the time.
Black pudding, I don't know how many people are crazy about, but you should give a try.
I made this as an appetizer but it could be a dinner, hors-d'oeuvres, or omit the black sausage and you have vegan dish.
—anka
Ingredients
- Red onion and pomegranate salad
-
1
red onion, thinly sliced
-
1/2 teaspoon
pink Himalayan salt
-
1/2 cup
pomegranate seeds
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1/3 cup
cilantro
-
freshly ground black pepper
-
1 tablespoon
lime juice
-
1 tablespoon
gape seed oil
- Polenta and black pudding
-
8 ounces
(225 g) Yellow corn meal (instant)
-
1 pound
black pudding sausage
-
1
(2 cups) red onion and pomegranate salad
Directions
- Red onion and pomegranate salad
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Slice onion and mix with salt, let sit for 20 minutes.
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Rinse the onion under cold water and squeeze out with hands (wear gloves)
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Clean pomegranate seeds.
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Wash and pick coriander leaves and coarsely chop them.
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In the mixing bowl put all ingredients and mix.
- Polenta and black pudding
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Polenta cooked ( follow package instruction ) before so it is firm and easy to slice or just bay polenta in the roll precooked, slice 1/2 inch thick.
-
Make an onion-pomegranate salad.
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Slice polenta 3x3x1/2 inches and pan fry, keep worm.
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Peel and slice black pudding into 1/3 inch coins and pan fry 1 minute on each side.
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To assemble, put polenta on the plate 2-3 slice black pudding on it and salad on the top.
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