Best 3 Polenta With Chorizo And Queso Fresca Recipes
**Polenta with Chorizo and Queso Fresca: A Flavorful Fusion of Italian and Mexican Cuisines**
Polenta, a delectable dish with origins in Northern Italy, is a creamy and versatile porridge made from cornmeal. This recipe presents a unique fusion of flavors by combining polenta with the bold and spicy notes of Mexican chorizo and queso fresco. The addition of aromatic spices, such as cumin and chili powder, elevates the dish with a smoky and earthy undertone. Served with a vibrant salsa roja, this dish offers a delightful balance of textures and flavors, making it a perfect meal for any occasion.
**Additional Recipes Included:**
* **Polenta with Roasted Vegetables:** This vegetarian-friendly recipe showcases the versatility of polenta by incorporating a medley of roasted vegetables, including bell peppers, zucchini, and mushrooms. Drizzled with a tangy balsamic glaze, this dish offers a symphony of flavors and colors.
* **Polenta Cakes with Spinach and Feta:** These delectable polenta cakes, infused with spinach and feta cheese, provide a unique and flavorful twist on the classic polenta. Pan-fried until golden brown, these cakes can be served as an appetizer or a main course, accompanied by a refreshing tzatziki sauce.
* **Polenta Pizza:** This innovative recipe transforms polenta into a crispy and flavorful pizza crust. Topped with your favorite pizza toppings, such as mozzarella cheese, pepperoni, and bell peppers, this polenta pizza offers a delightful alternative to traditional wheat-based pizza crust.
With its detailed instructions and captivating food photography, this article provides a comprehensive guide to preparing polenta in various delicious ways. Whether you prefer the classic Italian-style polenta or crave a fusion of flavors with Mexican chorizo and queso fresco, this article has something for every palate.
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.
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, 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
Tips:
- For the best results, use fresh chorizo and queso fresca. You can find both of these ingredients at most Latin American grocery stores.
- If you can't find queso fresco, you can substitute feta cheese or cotija cheese.
- Be sure to cook the polenta until it is creamy and thick. This will help it hold its shape when you serve it.
- If you are using a spicy chorizo, you may want to reduce the amount of chili powder in the recipe.
- Serve the polenta with your favorite toppings. Some popular options include salsa, guacamole, sour cream, and black beans.
Conclusion:
Polenta with chorizo and queso fresca is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover polenta. With its creamy texture and flavorful toppings, this dish is sure to be a hit with your family and friends.
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