BREAKFAST POLENTA WITH CHORIZO AND QUESO FRESCO
Categories Cheese Pork Tomato Breakfast Brunch Bake Sauté Feta Sausage Cornmeal Corn Winter Cilantro Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.
- Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.
CHORIZO, PRAWN & POLENTA
This easy surf 'n' turf two-pan recipe feels so indulgent and yet it's ready in just 15 minutes
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a medium-high heat. Add the chorizo and cook for 3 mins. Meanwhile, in another pan, boil the veg stock.
- Add the garlic and prawns to the frying pan and cook for 3-4 mins until the prawns just turn pink, stirring occasionally. Take off the heat and keep warm.
- Add the polenta to the stock and whisk vigorously for 1 min until thickened. Remove from the heat and whisk in the Parmesan and butter for 1 min more until melted. Season liberally.
- Serve the prawns and chorizo in their oils on top of the polenta, with the parsley scattered over the top.
Nutrition Facts : Calories 669 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium
POLENTA WITH CHORIZO AND QUESO FRESCA
Oh my gosh YUM! What an awesome combination of flavors. Came from Sunset magazine. I left out the cilantro, cause I don't like it and used canned corn rather then frozen. Super easy to make. You gotta try it!
Provided by PBShakes
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mix water, polenta and corn in 13x9x2 glass baking dish (I used 9x9) Sprinkle generously with salt and pepper and stir to blend well.
- Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time.
- While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes.
- Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes.
- Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes.
- Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro.
- Serve hot.
Nutrition Facts : Calories 754, Fat 45.6, SaturatedFat 16.6, Cholesterol 99.8, Sodium 1426.1, Carbohydrate 55.4, Fiber 6, Sugar 3.2, Protein 34.4
CHORIZO AND POLENTA LASAGNA
Steps:
- For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.
- For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.
- For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
- Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.
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- For the polenta: In a Dutch oven or large heavy-bottomed pan, bring the stock, water, milk, salt and pepper to a boil over high heat. Slowly whisk in the cornmeal and reduce heat to low. Simmer uncovered, stirring frequently, for 25-30 minutes.
- While the polenta is cooking, heat the oil over medium heat in a skillet. Add the paprika, coriander, cumin and salt. Stir to create a paste and allow to cook until fragrant, about 1 minute. Add the chorizo and cook, stirring, until browned, about 2 minutes. Remove chorizo from the pan to a plate. If skillet seems dry, add a bit more oil. Add the garlic and cook for about 1 minute, stirring. Pour the water or stock in to the pan to deglaze, using a spatula to scrape up and stir any brown bits. After the liquid has reduced slightly, add the shrimp. Cook for about 2 minutes per side, or until pink and opaque. Remove the pan from the heat and return the cooked chorizo to the pan, stirring well. Set aside until ready to eat.
- When polenta is ready, remove from heat and stir in the butter. Taste for seasoning and add additional salt and pepper, if desired.
- To serve, spoon polenta in to bowl and top with the chorizo and shrimp. Garnish with chopped cilantro or parsley, if desired.
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- In the same pan, add stock and bring to a boil. Turn heat to med low, whisk in polenta and smoked paprika, whisking vigorously -to prevent clumping. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times.
- Add grated cheese, stir to incorporate. Fold in ½ of the chopped cilantro, ½ of the browned chorizo ( or sausage). Taste for salt and add if necessary.( If using chicken stock and chorizo, they will naturally be salty, but you may need to adjust- polenta should be flavorful.) Pepper to taste.
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