Chile-Chive Polenta with Chicken Chorizo and Queso Fresco
 
Prep time
Cook time
Total time
 
Author:
Serves: 20-24
Ingredients
  • 6 cups chicken stock (or water)
  • 2 cups coarse polenta (not quick cooking)
  • 1 cup half-and-half
  • ¼ cup minced chives
  • ¼ cup minced green chiles (heat level according to taste - I used medium)
  • Salt and pepper
  • Extra virgin olive oil, for frying
  • 1 pound chicken chorizo sausage, crumbled and cooked until browned
  • 1 pound queso fresco, crumbled
  • 1 14-ounce can tomatoes, crushed, drained
  • ¼ cup chopped cilantro, plus more for garnish
Instructions
  1. Bring stock or water to a boil and whisk in polenta slowly so that no lumps form. Continue to whisk until it thickens to an oatmeal consistency. Reduce heat to simmer, cover, and cook until no longer crunchy, about 20 minutes. Whisk in half and half, chives, and chiles and season with salt and pepper to taste.
  2. Spread into a sheet pan in an inch thick layer and refrigerate overnight. The next day, cut into individually sized circles and pan fry in extra virgin olive oil over medium high heat until golden brown on each side and heated through. As you remove them from the pan, place them on a baking sheet lined with parchment paper or a silicone liner.
  3. Mix the chorizo, ¾ of the quest fresco, tomatoes, and cilantro together and top each polenta round with some of the mixture. Sprinkle remaining queso fresco over the top. Bake at 375 degrees until heated through, about 20 minutes. Sprinkle with chopped cilantro and serve warm.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2016/08/chile-chive-polenta-chicken-chorizo-queso-fresco/