Crispy cheese polenta with chorizo, bean and herb salad

Grease a slice tin with oil. Pour stock into a medium saucepan and put over a medium heat. Bring to a simmer, then add 2⁄3 of the polenta and cook for 5 minutes or until thick. Season, then beat in mozzarella. Press into prepared tin, then refrigerate for 20 minutes or until set.

Cut into fingers 6cm long and 2cm wide. Coat in flour, dip in egg, and coat with remaining polenta.

Pour vegetable oil into a large saucepan until 5cm deep. Heat to 180°C or until a cube of bread turns golden in 30 seconds. Cook polenta fingers, in batches, turning once, for 3-4 minutes or until deep golden and crispy. Drain on paper towel.

Meanwhile, fry chorizo in a large frying pan over a medium heat for 3 minutes or until crispy. Add butter, onion, garlic and thyme and cook for 2 minutes.
Pour in juice, then mix in beans and parsley. Serve polenta fingers with chorizo salad and serve with lemon wedges on the side.