Haggis recipe: Haggis, polenta and balsamic vinegar

Published on Wednesday 10 February 2010 13:15

Ingredients:

1 Haggis, 500 gr.

1 tbsp balsamic vinegar

For the polenta

1 1/2 litre Water

10 gr. Salt

275 gr. Yellow cornmeal ( polenta)

50 gr. Butter

Method:

Cook the haggis according to instructions and keep warm without opening.

Bring water to the boil in a non stick pan.

Gradually whisk in the "polenta" with a wooden spoon. Reduce heat to low, stir and cook until the mixture thickens at stiff puree consistence.

Turn the heat off, add butter and stir. Spread the polenta approximately 1 1/2 cm thick onto a large wooden chopping board or stone surface. Let it cool.

Cover the polenta with greased aluminium foil, turn it over and loosen with the edge a blade.

Cut into six circles with the help of a large glass. Place on a greased baking tray and grill until top is golden.

Cut the haggis and spoon it over the polenta discs. Drizzle with balsamic vinegar and serve immediately.