I made these recently for a dinner party and they were devoured within seconds. I only had time to take a photo of the last one, but never fear, they were so popular I will surely make them again. They're still being talked about days later.
1/2 cup dry polenta
1 cup water
1 cup milk
20g parmesan cheese, grated
1 chorizo, cut into 12 pieces
1/4 cup capsicum dip
6 baby bocconcini, halved
Step 1 - Bring water and milk to boil in a large saucepan. Reduce heat and add polenta in a slow steady steam, whisking constantly. Whisk for 4-5 minutes, until thick, remove from heat, add parmesan and butter and stir until combined. Pour into a greased 26cmx16cm slice tin. Set aside for 3-4 hours to firm.
Step 2 - Preheat oven to 230. Spray a flat baking tray with olive oil. Using a 3cm round cookie cutter, cut 12 rounds from the polenta. Place rounds on the tray, spray with olive oil and bake for 15-20 minutes, until crisp and starting to colour slightly,
Step 3 - Heat a grill or frying pan over high heat and cook chorizo for 1-2 minutes each side until charred. Set aside.
Step 4 - To assemble, place polenta rounds on a serving plate with a slice of chorizo on top. Dollop with capsicum dip and top with a bocconcini half. Serve warm.