Serves 2

­Having a romantic night in? Why not cook your loved one this heart-warming dish of roasted Spanish Chorizo and tomatoes on a bed of cheesy polenta? Sounds like love to me!

  • Ingredients

    • ­­­Polenta – 1 cup
    • Chicken Stock – 2 ½ cups
    • Fresh rosemary (finely chopped) – 3 sprigs picked
    • Cracked black pepper – to season
    • Parmesan (grated) – 30g
    • Gotzinger Smallgoods Spanish Chorizo – 1 pack (4 sausages)
    • Cherry Tomatoes on the vine – 240g
    • Olive oil – drizzle
    • Salt – to season
    • Pine nuts (toasted) – to garnish
    • Parsley (finely chopped) – to garnish
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  • Instructions

    • Set the oven the 180°
    • In a medium sized pot, add the polenta with 1 cup of cold chicken stock and heat for 10 minutes – stir regularly.
    • Boil 1 cup of chicken stock then add to the pot, along with the rosemary and season with cracked black pepper. Cook on a low – medium heat for 20 minutes – continue to stir regularly.
    • Once the 20 minutes is up, stir through the parmesan and the last ½ cup of chicken stock. Allow to cook for a further 5 minutes.
    • On a lined tray, place the sausages along with the cherry tomatoes (keep on the vine).
    • Drizzle the tomatoes with olive oil and season with salt and cracked black pepper.
    • Roast the tray for 20 minutes.
    • To serve, place a large dollop of the polenta on the plate, then top with half the tomatoes, two sausages and garnish with toasted pine nuts and fresh parsley.

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