Polenta and chorizo terrine

Heat the oil in a large, non-stick frying pan over high heat. Add the chorizo and cook for 1 – 2 minutes. Add the garlic and cook until golden, a further 1 – 2 minutes. Add the spinach and cook until just wilted, about 1 minute. Set aside.

Place the chicken stock in a large saucepan over medium heat and bring to the boil. Gradually whisk in the polenta and cook, stirring, until thick, about 2 – 3 minutes. Remove from the heat, add the butter and Parmesan and stir to combine.

Pour a third of the hot polenta mixture into a greased 21cm x 10cm loaf pan. Sprinkle with half the mozzarella and top with the chorizo mixture. Top with another third of the polenta mixture and the remaining mozzarella. Cover with the remaining polenta and refrigerate until set, about 2 hours.

Preheat the oven to 200°C.

Turn out the terrine and slice. Place the slices on a baking tray lined with non-stick baking paper, drizzle with the extra oil and bake until warmed through, about 5 – 6 minutes. Serve with the cherry tomatoes and torn mozzarella.