Cummulative Rating Servings
Serves 6-8 Difficulty
Medium
Ingredients
2 Tablespoons Parmesan cheese 3 cups gf chicken stock 1 teaspoon kosher salt 1 cup polenta 1 cup sharp Cheddar cheese 1 Tablespoon chopped cilantro 1/2 teaspoon Tabasco sauce 1/3 cup cream Fresh ground pepper 2 Tablespoons vegetable oil 1 lb. chorizo* 1/2 cup finely chopped onions 4 ounces canned green chiles, chopped 1/2 cup shredded Jack cheese
Directions
Butter a 1-1/2 quart casserole dish and sprinkle with Parmesan cheese. Add stock and salt to a saucepan and bring to a boil. Reduce heat to medium-low and gradually add polenta, stirring constantly. Continue to stir and cook until polenta thickens. Remove from heat and stir in cheddar cheese, cilantro and Tabasco until blended. Beat in cream and season to taste with salt and pepper. Set aside. Preheat oven to 375 degrees F. Heat a heavy skillet over medium-high heat and add 1 Tablespoon oil. When hot, add chorizo and fry until browned. Add onions and chiles and cook for 5 minutes. Remove grease from chorizo mixture. Spoon 1/2 of the polenta into the casserole dish and spead evenly. Add chorizo mixture, then cover with remaining polenta. Sprinkle top with Jack cheese and bake for 40 minutes or until golden on top.
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