Fried Polenta With Chorizo

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
242
FAT
11%
CHOL
4%
SOD
11%

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Ingredients for 8 servings

Extra-virgin olive oil (EVOO), for drizzling

1/4 pound chorizo, sliced 1/4 inch thick on an angle

1/1 pound log store-bought cooked polenta

Salt and freshly ground pepper

1/2 cup jarred piquillo peppers, drained, patted dry and chopped

1/2 cup Spanish olives with pimientos, chopped

Cilantro leaves (a generous handful)

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