Fancy bangers and polenta mash

4 servings Prep: 20 mins, Cooking: 40 mins
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By Food24 February 21 2019
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Ingredients (15)

8 pork bangers
8 streaky bacon — strips
For the onion gravy:
15 ml olive oil
1 onion — finely chopped
1 garlic clove — finely chopped
10 ml cornflour
250 ml beef stock
30 ml cream
salt and freshly ground black pepper
For the polenta:
375 ml milk
500 ml vegetable stock
180 ml maize meal — or polenta
60 ml cream
80 ml basil pesto
salt and freshly ground black pepper
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For the bangers, pre heat the oven to 200°C.

Wrap each banger with a strip of bacon.

Heat a splash of oil in a large pan over medium heat and fry the bangers off, 2 mins per side.

Place the bangers in the oven until golden and cooked trough, 10-15 mins.

For the onion gravy, heat the oil in a small saucepan over low heat.

Add the onions and garlic, cover and allow to sweat off until tender, 8-10 mins.

Whisk in the corn flour and stock and simmer uncovered, 10 mins.

Add the cream and puree until smooth.

Season it to taste.

For the polenta, combine the milk and stock in a medium-sized pot over medium heat.

Bring it up to a simmer, whisk in the polenta and cook, whisking regularly, for 10-15 mins.

Whisk in the cream and ripple in the basil pesto.

Season to taste.

Serve the polenta topped with some onion gravy and 2 pork bangers each.

TIP: For a spicier alternative, replace the pesto with some chimichurri sauce, which goes great with the pork as well.

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