Recipe

Chorizo Polenta

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Chorizo Polenta

Buttery polenta covered with a saucy mixture of chorizo and tomatoes, topped with courgette ribbons.




Ingredients to serve 2

  • ½ litre x boiling water
  • 100g x polenta
  • 5g x fresh parsley – chop roughly
  • 100g x chorizo sausages – slice ½ cm at an angle
  • 1 ½ x tomatoes – dice (1cm)
  • 1 ½ x courgettes
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x onion – slice thinly
  • ½ tsp x paprika
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 1 litre x boiling water
  • 200g x polenta
  • 10g x fresh parsley – chop roughly
  • 200g x chorizo sausages – slice ½ cm at an angle
  • 3 x tomatoes – dice (1cm)
  • 3 x courgettes
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x onion – slice thinly
  • 1 tsp x paprika
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all the ingredients as indicated above. Boil the kettle (for the polenta).

Step 2

Chorizo mix: Place a large frying pan on a medium-high heat. Add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the chorizo and cook for another 3 – 5 minutes until golden. Add the paprika and garlic to the pan and cook for 1 minute. Add the diced tomatoes with a splash of water, season with salt and pepper and cook for 7 minutes until the tomatoes have softened and the sauce has thickened.

Step 3

Courgettes: Cut the ends off the courgettes and shave lengthwise into thin ribbons (2 to 3mm) using a potato peeler. Place another frying pan on a medium-high heat, add a knob of butter and cook the courgette ribbons for 1 minute. Remove from the pan and mix through the parsley, set aside.

Step 4

Polenta: Pour the boiling water into a small pot. Bring it up to a gentle simmer and add the polenta, using a whisk (or a wooden spoon) stir the polenta until it thickens, about 1 minute. Add a knob of butter and season to taste. If it is too thick, add more boiling water until your desired consistency is reached. As the polenta cools it will thicken again, you can just stir in more boiling water to loosen it again. Season to taste.

Step 5

Serve the polenta topped with the chorizo mix and the courgette ribbons.



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