Chorizo Meatballs with Polenta and Parmesan
Make these meatballs as a canape or party food or make them as part of a starter. This is really more of a recipe idea. Give it a go and see how you can change it to suit your tastes
Ingredients
- 500 gm fresh chorizo ( the soft butcher made kind this is raw like sausage)
- 3 whole sausages fat pork ones
- 2 Tablespoons Parsley chopped
- 200 gm polenta I used organic Buckwheat Polenta but any type will do
- 750 ml water or stock
- 100 gm parmesan cheese grated and some extra for serving
- 5 gm salt and pepper
- 400 gm tomatoes tin of chopped or 2 cups of chopped tomatoes
- 1/2 cup basil leaves
- 60 ml Olive Oil
Instructions
- Remove the sausages from their skins and put into a bowl with the parsley and mix well. Form into 12 balls.
- Brown on all sides in a fry pan in 2 Tablespoons olive oil. Drain on absorbent paper ( they don't need to be cooked all the way through).
- Put them back in the fry pan with the extra olive oil, tomato and basil and simmer on low till cooked through.or approximately 6-8 minutes. Season with sea salt and pepper
Polenta
- To cook the polenta. Bring the water (or stock) to a boil in a saucepan. When the water is boiling sprinkle in the polenta stiring or whisking till it is thick.Let it cook on low, leaving to simmer for around an hour. ( if you have instant polenta it will take 1/2 of this time. )
- When it is thick and bubbling like lava, add the parmesan and salt and pepper.
- Serve this just like mashed potato with the meat balls and sauce and shaved parmesan