Summer Polenta with Chorizo and Tomatoes
Place a large saucepan over high heat and add the milk. Once the milk is beginning to boil, turn the heat to low. Slowly rain in the polenta whilst stirring. Cook for 15 minutes whilst stirring constantly. Once the polenta is no longer grainy, remove from the heat and stir in the parmesan, butter, and a pinch of salt and pepper. Set aside.
Place a small frypan over high heat and add the chorizo. Cook for 3 minutes, stirring occasionally, until chorizo is beginning to brown. Add the ½ jar Beerenberg Hot Tomato Chutney. Mix to coat the chorizo and turn off the heat.
To serve, place the hot polenta in a serving dish. Top with chorizo, tomatoes, rocket, basil and pomegranate seeds.