Polenta Shapes With Chorizo And Salsa

Bring 3 Cups (750ml/24oz) of water to the boil in a saucepan.  Gradually add ¾ cup of polenta (cornmeal) and stir constantly over medium heat until mixture comes away from the side of the pan.  Stir in 100g (3.5oz) of grated Cheddar cheese, 50g (1 ¾ oz) of grated Mozzarella cheese and 1 tablespoon of chopped fresh oregano.  Spread the mixture into a greased tin, about 28 x18cm (11 x 7 inches).  Chill for 2 hours, or until set.

Cut out shapes using biscuit cutters about 5cm (2inches) in diameter. Brush lightly with oil and cook under a preheated grill until golden.

Thinly slice 4 Chorizo sausages and brown on both sides in a non-stick frying pan.  Top the polenta shapes with bottled tomato salsa and a piece of chorizo.  Garnish with fresh oregano leaves. Serves 6-8 Calories 225

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Recipe submitted by Kate - Originally posted by "The Essential Pasta Cookbook