(Recipe) Polenta with chorizo

In a heavy-bottomed saucepan, bring 1.5 liters of water to a boil and add the salt and a splash of olive oil the moment the water boils. Turn the heat to low and, using a whisk, stir in the corn semolina little by little. Keep stirring constantly for the next few minutes so that no lumps form.

Let everything simmer on low heat for about 40 minutes. Stir very regularly and always in the same direction. The polenta is ready when the mass comes off the sides of the pan. You can add salt to your own taste.

You fry the chorizo sausage