Creamy polenta with aubergine and chorizo in tomato sauce

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The weekend before last I enjoyed an ice cream in the sun in Berlin (without a coat on) so there is hope that spring is on it’s way to London too, even though it is a little too cold for my liking at the moment.

But before it’s all barbecues and salads, let’s indulge in the comfort food of colder seasons, like this very creamy polenta with aubergine and chorizo in a rich tomato sauce. Yes, let’s!

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Creamy polenta with aubergine and chorizo in tomato sauce, serves  2

Tomato sauce:

a little olive oil

1 garlic clove, pressed

1 tbsp tomato paste

1 can (400 g) chopped tomatoes

1/2 aubergine, peeled and cut into cubes

1/2 chorizo ring, peeled and sliced

oil for frying

Polenta:

600 ml chicken or vegetable stock 

150 g polenta

50 g butter

150 ml finely grated parmesan

2 garlic cloves, pressed

salt, white pepper

Fry the pressed garlic in some oil in a non-stick saucepan on medium heat for a minute. Add the tomato paste and chopped tomatoes and a splash of water. Let the sauce cook for 15-20 minutes until it’s thickened nicely. Stir occasionally. Season to taste with salt and pepper. 

Fry the aubergine cubes in oil until golden. Remove from pan and fry the chorizo slices. Add to the tomato sauce when it’s done. 

Bring the stock to the boil in a large saucepan. Add the polenta bit by bit, stir with a wooden spoon while it thickens (this happens pretty quickly). Remove from heat and add butter, parmesan, garlic, salt and pepper. Serve with the tomato sauce. 

 

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