Method

• Prepare your polenta ahead of time
• Heat your milk and stock/water, with the rosemary sprig, until just boiling
• Remove rosemary
• Shake in the fine polenta, stirring continually for a minute over the heat
• With all the polenta absorbed remove from heat and stir in the cheese, a few good twists of black pepper and salt to taste (beware the cheese is salty)
• Transfer to a shallow tray lined with greased baking paper
• Spread polenta out evenly to a half-inch thickness
• Allow to cool, cover, and then refrigerate for the day or overnight
• To grill polenta first stamp or cut out desired shapes according to finished dish
• Heat a generous knob of butter in a well-seasoned skillet or heavy non-stick pan until foaming
• Add polenta shapes and fry each side until golden
• Remove and keep warm in a low heated oven
• Heat a little butter in the same pan
• Add the sliced black pudding allowing room to turn each piece
• Cook for 90sec or so on the first side, turn and finish cooking, then remove from pan and keep warm
• Return the pan to a moderate heat and add another knob of butter and a tsp of brown sugar and a tsp of water
• Place in the rhubarb
• Cook only on one side for 1min before covering with a lid for 30sec
• Remove to a dish immediately
• With a round of grilled polenta as your base, add a round of black pudding topped with a piece of rhubarb and secure with a cocktail stick
• Sprinkle with deep fried sage leaves and serve with drinks
• For a brunch dish cut polenta into triangles, and loosely stack ingredients on individual plates
• Serve with a little maple syrup
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