Polenta with chorizo & poached eggs

• chorizo↗¼ of a 250g

  sausage ring, thinly sliced

• chard↗200g g

  sliced

• large eggs↗2
• quick‑cook polenta↗125g g
• parmesan↗30g g

  grated

• olive oil↗2 tbsp tbsp
• parsley↗½ small bunch

  finely chopped

Step-by-step instructions

1. 1

   Heat a non‑stick frying pan over medium heat and add the chorizo. Cook for 5 minutes or until it starts to crisp. Stir in the chard and wilt for 5‑8 minutes, then remove from heat and set aside.

2. 2

   Bring a pan of water to a boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost disappeared, crack an egg into the centre. Gently simmer for 3 minutes, then remove with a slotted spoon. Repeat with the second egg.

3. 3

   Cook the polenta according to the packet instructions, then mix in the grated parmesan, olive oil, parsley and seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.