Mushroom chorizo ragu with wilted greens and polenta

1. Line a 20cm x 10cm container with baking paper. Bring stock to the boil in a small saucepan over high heat. Gradually add polenta in a steady stream, whisking constantly. Whisk in polenta until well combined. Reduce heat to medium and cook, continuing to whisk constantly, for 4-5 minutes or until thick and smooth. Stir in parmesan. Pour polenta into lined dish and smooth the surface. Refrigerate for 30 minutes or until set.

2. Meanwhile, heat one tablespoon oil in a large frying pan over medium heat. Cook chorizo for 3-4 minutes or until golden and fat has rendered out. Add mushrooms and cook for a further 3-4 minutes or until golden brown all over. Add rosemary and hazelnuts and cook for a minute or until fragrant. Remove from pan and keep warm.

3. Wipe out pan if necessary and return to medium-high heat. Add one tablespoon oil and garlic and cook for one minute or until fragrant. Add char and cook for 2-3 minutes or until wilted. Squeeze over lemon juice.

4. Turn polenta out onto a chopping board and cut into four pieces. Heat one tablespoon oil in a large frying pan over high heat. Cook polenta for 1-2 minutes each side or until warmed through. Serve polenta topped with ragu and wilted greens.

Cooking Tip: Chorizo adds flavour fast! It’s cured, smoked and seasoned with paprika, meaning frying it is a great first step to cooking a flavoursome dish.

Nutrition Tip: Polenta is a coarse flour made from corn. It’s a quick cooking source of carbohydrate that can add variety to your diet when you’ve been relying too heavily on staples like rice and pasta.