• 1 (18 ounce) Tube prepared basil and garlic herbed polenta
• ½ cup Chorizo, diced
• 1 28 ounce can Dei Fratelli Seasoned Diced Tomatoes, drained

• ¼ cup Heavy cream
• ½ cup Gorgonzola cheese, crumbled
• Oregano sprigs, for garnish if desired

Preparation:
Cut polenta into slices. Place in large skillet and cook over high heat until browned, about 3-5 minutes per side. Remove to serving dish and set aside until needed.

Add chorizo and tomatoes to skillet. Cook 3 minutes, stirring frequently. Add cream and cook until slightly thickened, about 5 minutes.

Spoon sauce over browned polenta and sprinkle crumbled cheese over the top of sauce. Garnish with a sprig of oregano, if desired.

Serves 4-6