The polenta may pop and splatter as it cooks in the oil. Use a skillet with a lid, and keep it handy.
Makes: 8 servings
Prep: 15 mins
Cook: 20 mins
- Extra-virgin olive oil (EVOO), for drizzling
- 1/4 pound chorizo, sliced 1/4 inch thick on an angle
- 1 1 poundlog store-bought cooked polenta
- Salt and freshly ground pepper
- 1/2cup jarred piquillo peppersdrained, patted dry and chopped
- 1/2cup Spanish olives with pimientos, chopped
- Cilantro leaves (a generous handful)
- In a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook, turning, until brown and crisp on both sides, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Do not wipe out the skillet.
- Trim the round ends off the polenta. Cut the log in half and cut each half into 4 equal rounds. Season both sides of each round with salt and pepper, add to the skillet and cook in the chorizo fat, turning, until golden brown and crisp on both sides, 12 to 15 minutes total. Transfer the polenta to another paper-towel-lined plate to drain.
- Meanwhile, stir together the piquillo peppers and olives in a small bowl. To serve, place the crisp polenta rounds on a platter, top with about 1 teaspoon pepper-olive mixture and garnish each with a piece of chorizo and cilantro leaves.
- Substitute jarred pimientos or roasted red peppers for the piquillo peppers.