Black pudding, white pudding, rocket and cheesy semolinaHere’s a comforting supper for a cool autumn evening. One of those play-it-by-ear (or by-eye) kinds of dishes, so I didn’t note the quantities. As you might guess from the photos, I was cooking for one; scale up the quantities accordingly when feeding a hungry horde.


  • Semolina
  • Milk
  • Cheddar cheese, grated
  • Parmesan cheese, grated
  • Fresh rosemary, finely chopped
  • Fresh sage, chopped
  • Black pudding
  • White pudding
  • Baby rocket leaves
  • Extra virgin olive oil

Make the semolina with simmering milk as per the packet’s instructions. Once it’s cooked, stir in a fistful of cheddar cheese and the rosemary.

Lightly oil or butter a baking dish. Use a spatula to smooth out the cooked semolina into a layer in the dish.

The cooked semolina with olive oil and sageAllow to cool, then sprinkle on a light dusting of Parmesan cheese and sage, drizzle with a little olive oil and optional black pepper, and stick it under the grill to brown.

Meanwhile cut the black and white pudding into slices. Fry them in a little oil until they crisp up. If one were “being cheffy”, one might trim the puddings into neat cubes. But one isn’t, so I didn’t.

Serve the semolina in its dish with the black and white puddings on top, and a few young rocket leaves for garnish.

* * *

This dish really was one of those happy accidents. I’d actually intended to make cheesy polenta wedges to accompany lamb’s liver, but absentmindedly began cooking the semolina instead. Really must get around to labelling those jars.

There was no way semolina would be firm enough to make chunky chips or wedges, so I went down the mash route instead. I also figured the crispy puddings would work better than slices of just-cooked liver, which I held over for the following day.