Polenta, black podding and red onion pomegranate salad

By • February 28, 2015 0 Comments

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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 is 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 black sausage and you have vegan dish.

anka

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Serves 6

Red onion and pomegranate salad

  • 1 red onion, thinly sliced
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 cup pomegranate seeds
  • 1/3 cup cilantro
  • freshly ground black pepper
  • 1 tablespoon lime juice
  • 1 tablespoon gape seed oil
  1. Slice onion and mix with salt, let sit for 20 minutes.
  2. Rinse the onion under cold water and squeeze out with hands ( where gloves )
  3. Clean pomegranate seeds.
  4. Wash and pick coriander leaves and coarsely chop theme.
  5. In the mixing bowl put all ingredients and mix.

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
  1. 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.
  2. Make onion-pomegranate salad
  3. Slice polenta 3x3x1/2 inches and pan fry, keep worm.
  4. Peel and slice black pudding in to 1/3 inch coins and pan fry 1 minute on each side.
  5. To assemble, put polenta on the plate 2-3 slice black pudding on it and salad on the top.

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