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!
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!Pork bangers on creamy polenta
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Truffle and Parmesan cauliflower mash with fresh figs
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.