This dish will have your tastebuds DANCING!
Creamy Polenta with Spicy Chorizo
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.