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  • Writer's pictureTommy Centola

Polenta with Chorizo

Updated: Jan 4, 2020

My wife was feeling under the weather. It gave me a chance to cook up something she would not like. I have been eating more Polenta lately as it is low in carbohydrates. I had some chorizo so I thought I would fuse Italian with Mexican.


1 cup Polenta (medium grind Cornmeal)

4 cups Chicken Stock

1 teaspoon Salt

1 teaspoon granulated Roasted Garlic

4 tablespoons Butter

1/4 cup freshly grated Parmesan Cheese

16 ounces Chorizo, removed from casing

Bring chicken stock to a boil in a medium saucepan over high heat. Pour cornmeal, salt and garlic slowly into stock, stirring with a whisk or wooden spoon. Continue stirring  as mixture thickens, 2 to 3 minutes. Turn heat to low. Cook ate least 45 minutes, stirring every 10 minutes or so. If polenta becomes too thick, thin it with  1/2 cup stock, stir well. Add more stock if necessary to keep polenta soft. Add butter and Parmesan cheese and stir well until incorporated.

Break the chorizo into little pieces and brown in a large skillet over medium heat. Keep warm until ready to serve. Serve over polenta and top with more cheese is desired.


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