Braised Quiet Waters Chorizo Fresco and Polenta
A great big hearty family meal for these colder evenings.
Add a little olive oil to a large pan over a medium heat and then add 100g of our ‘Toasted Black Pepper, Honey and Chilli’ bacon chopped across the rashers.
Once the bacon starts to release some fat add in a chopped onion and cook until it starts to soften then add 1kg (two packs) of our ‘Chorizo Fresco’ cut into inch long pieces (and remember, with this variety, we are talking Spanish Choh/REE/thoh).
When the sausage has begun to take on a little colour and the lovely paprika oils are flowing add in approx 600g of coarsely grated carrot, a bay leaf and a worthwhile amount of fresh rosemary. Cover the pot for about 5 minutes so it can steam through.
Take off the lid and add 250ml of a decent white wine (drier the better) and 500ml of a good stock, turn up the heat to boil and reduce wine by a half, then add four tins of plum tomatoes (chopped is good) with their juice, lower the heat right down and either partially cover or add a paper cartouche and simmer very gently for around 4 hours (all afternoon is good).
(At this point the sauce can be left, chilled/frozen and simply reheated at a later date if that helps)
Around 20-25 minutes before you want to eat its good to think about the polenta.
Bring 2 litres of stock to a rolling boil in a suitable pot and then stir in 330g of Polenta and let it bubble away on a medium heat, stirring it often, for around 20 minutes so that it becomes thick but still moist. At this point whisk in 125ml extra virgin olive oil and around 100-150g of parmesan or pecorino.
Around 10 minutes before eating sauté two bulbs of medium sliced fennel in a little oil until beginning to crisp on the outer edges and then drain and stir this into your sausage braise to give it some great flavour and texture.
Finally, season the creamy Polenta to taste and serve topped with the thick Chorizo sauce.