A watercolour of soft pale yellow polenta topped with a red chorizo and tomato sauce
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Adapted from Northern Italian polenta with sausage, using cured chorizo

Chorizo with soft polenta

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Polenta (instant).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
3
Burners
1
Pans
1
Water
0.9 L
Active
12 min
Total
25 min

Ingredients

Sauce first, because polenta waits badly and sauce waits well.

  1. Chorizo sliced thin, cold pan, five minutes until curled and the fat has run. Lift out.
  2. Dried onion into the fat three minutes, paprika twenty seconds.
  3. Tomatoes in, cooked down hard 12 minutes to brick colour. Chorizo back in, vinegar off the heat. Tip into a bowl and rinse the pan.
  4. 600 ml well-salted water to the boil. Rain the polenta in with one hand while stirring hard with the other.
  5. Five minutes stirring until it ribbons off the spoon.
  6. Polenta into bowls, sauce over.

Serves 3.

What this was adapted from

Northern Italian polenta with sausage, using cured chorizo

  • fresh sausage browned and simmered in sauce → cured chorizo rendered from a cold pan

    Raw sausage needs cooking through and gives its fat slowly. Cured chorizo is ready to eat and releases its paprika fat in five minutes, which then becomes the sauce -- sharper and saltier than a fresh-sausage version.