I thought this was a weekend for using up things that have been sitting around in the pantry. During the summer I bought some organic polenta and thought that this would make a great accompaniment to roasted butternut squash. I also had some jalapeno chorizo in the fridge and set about making an autumnal comfort food dish. Adding a good helping of parmesan to the polenta along with some caramelised onions balanced out the spicy/salty/sweet flavours perfectly. This was ready in an hour. Serves two hungry adults!

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