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CHORIZO & POLENTA BITES

Hot chorizo bites, glazed with quince jelly and decorated with Catalan almonds: incredibly moreish!
READY IN

35 minutes

COOKING TIME

25 minutes

PREP TIME

10 minutes

SERVES

36 bites

ingredients

  • 1 pack Brindisa mini chorizo picante
IN STOCK
  • 1 cup / 150g yellow cornmeal / fine polenta
  • ½ cup / 65g plain flour
  • ¼ cup finely chopped spring onions
  • 1 tbsp baking powder
  • 1 tsp sugar
  • ½ tsp salt
  • 2 large eggs
  • ½ cup milk / 120ml whole milk
  • 2 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 2 tbsp sherry, preferably Amontillado
  • 1 tsp Catalan oregano
  • Paiarrop membrillo quince paste, 140g
IN STOCK
  • Brindisa Salted Catalan almonds

METHOD

  1. Preheat the oven to 200°C; line a 12 x 12 baking tray with foil and brush with oil.
  2. Slice each individual chorizo into 3 rounds.
  3. In a mixing bowl combine the cornmeal, flour, spring onions, baking powder, sugar and salt.
  4. In a separate bowl, beat the eggs then whisk in the milk, olive oil and sherry and oregano; leave for 2 minutes.
  5. Stir the egg mixture into the flour mixture with gentle strokes to just combine.
  6. Pour the mixture into the baking tray and spread out evenly; press the chorizo rounds into the mixture, spacing evenly in a grid of 6 x 6 so that 36 bites can be cut.
  7. Bake in the centre of the oven until the cornbread pulls away from the edge of the pan and is firm to the touch (approx. 15 - 20 minutes); place the tray on a cooling rack and when the cornbread is cool remove the foil and cut the cornbread into bites and cover.
  8. When time to serve, thin some of the quince paste with a little warm water and gently brush over the individual squares.
  9. Top each bite with a salted Catalan almond and put out the rest of the almonds to accompany.

ingredients

  • 1 pack Brindisa mini chorizo picante
(1X200g)
IN STOCK
  • 1 cup / 150g yellow cornmeal / fine polenta
  • ½ cup / 65g plain flour
  • ¼ cup finely chopped spring onions
  • 1 tbsp baking powder
  • 1 tsp sugar
  • ½ tsp salt
  • 2 large eggs
  • ½ cup milk / 120ml whole milk
  • 2 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 2 tbsp sherry, preferably Amontillado
  • 1 tsp Catalan oregano
  • Paiarrop membrillo quince paste, 140g
IN STOCK
  • Brindisa Salted Catalan almonds

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