• Antoinette

This dish will have your tastebuds DANCING!

Creamy Polenta with Spicy Chorizo


For Polenta

1 (18 ounce) Polenta Log, cut into small cubes

3/4 cup milk

1/4 cup chicken stock

2 tbsp. Butter

3/4 cup Italian four cheese, shredded

Salt and Black Pepper, to taste

For Chorizo Mixture

3 tbsp. Olive oil

3-4 ounces chorizo sausage, cut into thin slices

4 cloves garlic, minced

1 1/2 tsp. dried oregano

1 tsp. smoked paprika

1 tsp. cayenne pepper

Salt and black pepper, to taste

2 tbsp. Butter

1 cup cherry or grape tomatoes

4 ounces large green olives, pitted and sliced in halves( I actually bought them stuffed with garlic)

4 scallions, chopped

fresh parsley, for serving


Heat the olive oil in a large skillet on medium to high heat. Add slices of chorizo and cook for about 4-5 minutes. Add garlic and sauté for 1-2 minutes, stirring often. Stir in oregano, paprika, cayenne pepper, salt and pepper. Add the butter and then add tomatoes, cooking for approx. 2-3 minutes or until the tomatoes start to break open. Stir in olives and scallions. Turn heat to low and continue cooking for 2-3 more minutes. Set aside.

In a saucepan, bring chicken stock, milk and butter to a boil. Lower heat and add the cubes of polenta.

Cook polenta, stirring continuously until the polenta is heated through and creamy smooth, about 5 minutes.

Stir in the Italian cheese and season with salt and black pepper. (If polenta gets too thick you can add a bit more milk and heat a minute more. Serve polenta in bowl, topped with the chorizo mixture. Garnish with parsley.

Enjoy! 😉

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