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Chorizo & polenta bites

Hot chorizo bites, glazed with red pepper jelly and decorated with Marcona almonds: incredibly moreish!

Chorizo & polenta bites

Ready In

35 minutes

Cooking time

25 minutes

Prep time

10 minutes

Serves

36 bites

Ingredients
1 pack Brindisa mini chorizo picante
1 cup / 150g yellow cornmeal / fine polenta - not quick cook or instant
½ cup / 65g plain flour
¼ cup finely chopped spring onions
1tbsp baking powder
1 tsp sugar
½ tsp salt
2 large eggs
½ cup milk
1 tsp cider vinegar
2 tbsp Brindisa Arbequina olive oil
2 tbsp sherry, preferably Amontillado
1 tsp Catalan oregano
200g tomato jam
Salted Marcona almonds to garnish and accompany
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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, cider vinegar, olive oil and sherry and oregano; leave for 2 minutes.
  5. Stir the egg mixture into the flour mixture with gently 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, melt the pepper jelly with 2 tablespoon of water carefully over a low heat then gently brush the melted jelly over the individual squares.
  9. Top each bite with a Marcona almond and put out a bowl full to accompany.

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Ingredients
1 pack Brindisa mini chorizo picante
1 cup / 150g yellow cornmeal / fine polenta - not quick cook or instant
½ cup / 65g plain flour
¼ cup finely chopped spring onions
1tbsp baking powder
1 tsp sugar
½ tsp salt
2 large eggs
½ cup milk
1 tsp cider vinegar
2 tbsp Brindisa Arbequina olive oil
2 tbsp sherry, preferably Amontillado
1 tsp Catalan oregano
200g tomato jam
Salted Marcona almonds to garnish and accompany
Add all to basket

Add in stock items to your basket

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