Monday, 23 January 2012

Recipes - Baked Polenta Rounds w Chorizo and Capsicum Dip

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
10g butter
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.

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