White polenta is just what it sounds like, white polenta. The taste and texture are the same but I think you can get really nice colors if you combine the white polenta with something colorful. I cooked the polenta in a light chicken stock and added some Parmesan before serving. Fried fresh chorizo and some peppers gives the dish some more flavor and using some of the fat from the chorizo when serving gives the polenta great contrast.
It´s very easy to start adding green herbs and other stuff to a dish like this and of course there is nothing wrong in doing so but I think it looks really nice to just use these two colors and keeping it very simple, your choice.
Chorizo with white polenta & roasted red peppers
fresh Spanish chorizo
red peppers
white polenta
light chicken stock
salt, pepper
Parmesan cheese
Bring the chicken stock to a boil together with some water and a few drops of olive oil, add the polenta and let it simmer for half an hour on low heat. Keep adding water and stock if necessary (it will be necessary because polenta seems to be able to hold an insane amount of water), season the polenta with salt, pepper and grated Parmesan cheese.
Slice the chorizo and dice the red peppers in big chunks, fry them together on low heat until heavily roasted. Roasting them on low heat makes the chorizo release a lot of it´s fat and it will give the peppers a smoky very powerful chorizo flavor.
Serve the polenta in a small bowl, put the peppers and chorizo on top and add a few drops of the now dark red fat from the pan.
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