Best Polenta With Chorizo And Queso Fresca Recipes

BREAKFAST POLENTA WITH CHORIZO AND QUESO FRESCO

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 AND POLENTA LASAGNA

Steps:

• Make 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 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes. Finish by folding in the melted butter. Keep warm.
• Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Add the onion and cook, stirring, until almost translucent, about 10 minutes. Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes. Simmer until the sauce is thickened and reduced, about 15 minutes. Taste and season once more with salt and pepper. Keep warm.
• Make the lasagna: Wash, drain and finely slice the chard. Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard 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 oil a 9-inch-oval or 8-inch-square flameproof baking dish. Pour half of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and all of the chard. Sprinkle with half of each cheese. Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese. Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes. Turn on the broiler. Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes. Let sit for 25 minutes before serving.

CHORIZO CON QUESO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
• Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
• Transfer mixture into a shallow baking dish.
• Bake in the preheated oven until browned, about 25 minutes.

POLENTA WITH CHORIZO AND QUESO FRESCA

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.

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.

CHORIZO, PRAWN & POLENTA

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.

POLENTA WITH CHORIZO & POACHED EGGS

Steps:

• Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside.
• Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
• Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.