•  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!

    Pork bangers on creamy polenta

    Serves: 4
    Total Time: 30 min


    • 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: Truffle and Parmesan cauliflower mash with fresh figs

    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.