Grilled polenta with shrimp and chorizo Ingredients200g polenta125ml ( cup) grated pecorino cheeseOlive oil1 red onion, finely chopped2 garlic cloves, mashed with a little salt to form a paste2 red chillies, seeded and finely chopped1 chorizo sausage, sliced125ml (cup) olives, pitted and roughly chopped10ml (2 tsp) dried oregano300g shelled, cooked shrimps1 x 400g can peeled tomatoesJuice of a lemonSalt and pepper, to tasteHandful fresh basil leaves, tornMethodBring 625ml (2 cups) salted water to the boil in a flattish, non-stick pan. Turn off the heat and, leaving the pan on the stove, add the polenta in a steady stream, whisking all the time. As it starts to thicken, mix in the pecorino. Allow to cool, then refrigerate for 2 hours.Lift the polenta out of the pan in one solid piece and slice. Transfer to a baking tray lined with greaseproof paper. Drizzle with olive oil and bake in a preheated oven at 180°C for 30 minutes or until golden and crispy, turning once or twice.Heat a splash of oil in a large pan and fry the onion, garlic and chilli until soft. Add the chorizo, olives and oregano, stir-fry for another 5 minutes, then add the shrimps. Reduce the heat and cook for 3-5 minutes. Gently mix in the tomatoes. Reduce heat and cook for 20 minutes, adding water if it's too thick. Add lemon juice, season and serve on grilled polenta, topped with torn basil.Serves 4..