GRILLED POLENTA WITH SHRIMP AND CHORIZO

Polenta is so versatile and a brilliant alternative to roast potatoes.

200g polenta 125ml ( cup) grated pecorino cheese Olive oil 1 red onion, finely chopped 2 garlic cloves, mashed with a little salt to form a paste 2 red chillies, seeded and finely chopped 1 chorizo sausage, sliced 125ml ( cup) olives, pitted and roughly chopped 10ml (2 tsp) dried oregano 300g shelled, cooked shrimps 1 x 400g can peeled tomatoes Juice of a lemon Salt and pepper, to taste Handful fresh basil leaves, torn

Bring 625ml (21/ cups) salted water to the boil in a flattish, non-stick pan. Turn off the heat and, leaving the pan on the stove, add the polenta in a steady stream, whisking all the time. As it starts to thicken, mix in the pecorino. Allow to cool, then refrigerate for 2 hours. Lift the polenta out of the pan in one solid piece and slice. Transfer to a baking tray lined with greaseproof paper. Drizzle with olive oil and bake in a preheated oven at 180°C for 30 minutes or until golden and crispy, turning once or twice. Heat a splash of oil in a large pan and fry the onion, garlic and chilli until soft. Add the chorizo, olives and oregano, stir-fry for another 5 minutes, then add the shrimps. Reduce the heat and cook for 3-5 minutes. Gently mix in the tomatoes. Reduce heat and cook for 20 minutes, adding water if it’s too thick. Add lemon juice, season and serve on grilled polenta, topped with torn basil. Serves 4