Polenta and chorizo terrine – Food & Home Magazine
Heat the oil in a large, non-stick frying pan over high heat. Add the chorizo and cook for 1 – 2 minutes.
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Cooking tools:
- Loaf pan
- Nonstick skillet
- Saucepan
- Whisk
- Wooden spoon
- Oven
- Baking sheet
- Parchment paper
- Refrigerator
- Chef's knife
- Cutting board
- Spatula
- Serving platter
- Stove
Ingredients
- 15ml (1 tbsp) olive oil
- 2 chorizo sausages, thinly sliced
- 4 garlic cloves, sliced
- 80g baby spinach leaves
- 1,5 litres chicken stock
- 340g (2 cups) instant polenta
- 120g butter, chopped
- 40g (½ cup) Parmesan, finely grated
- 200g (2 cups) mozzarella, grated
- 30ml (2 tbsp) olive oil, extra
- cherry tomatoes, crushed, to serve
- fresh buffalo mozzarella, torn, to serve
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