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.

Ingredients

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.