Ingredients
750ml
chicken stock
170g
instant polenta
60g butter
80g
Parmesan, finely grated
Sea salt
and freshly ground black pepper, to taste
Extra virgin
oil, for drizzling
300g cherry
tomatoes
2 chorizos,
sliced
360g
buffalo mozzarella, torn
Dressing
10ml white
balsamic or white wine vinegar
10ml olive
oil
1 garlic
clove, crushed
1 teaspoon
acacia honey
1 teaspoon Dijon mustard
Salt and
pepper
Method
Preheat the
oven to 220°C
Bring the
stock to boil in a saucepan over medium heat.
Gradually
whisk in the polenta and cook, stirring until thickened, approx. 2-3 minutes. Remove
from heat and add the butter, Parmesan, salt and pepper stir thoroughly.
Pour the
mixture into a lightly greased 20x30 cm tin and refrigerate until set, about 45
minutes.
Turn onto a
board and cut into wedges.
Now place
the polenta wedges on lightly greased baking tray and drizzle with oil.
Roast until
golden and crisp, about 15 minutes. Set aside and keep warm.
In the
meantime prepare the dressing.
Mix the
vinegar, oil, honey, mustard and garlic in a bowl and stir well to combine. Set
aside.
Place the Chorizo
slices on a baking tray.
Roast until
Chorizo is crisp. Arrange on a plate with mozzarella and polenta. Mix the
Tomatoes with the dressing and serve and place them on top of it.
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