Spicy Chorizo sausages braised in a rich tomato sauce with char grilled Polenta
Bring to the boil 2 lt water with 1/2 ts salt. Add the polenta gradually to the water and stir until thick. When cooked, spoon onto baking paper, smooth out to an inch thickness and let cool.
Sweat off onions, garlic in a medium sized pot, then add the whole Chorizo sausages and brown off.
Add the can of tomatoes, tomato paste, paprika, cummin, bay leaf, water and thyme and bring to the boil.
Turn the heat down and simmer for 45 - 60 mins until sauce is nice and thick.
When sausages are cooked, remove from the sauce and cut into angled pieces and return to the sauce, and add the red capsicum and continue to simmer.
Cut Polenta into fingers and char grill with some Canola oil on a grittle plate
Arrange Polenta and serve the sausage on top with the Parsley and Peccorino as a garnish
Drizzle on Olive oil
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