What You'll Need
1 cup Hayden Flour Mills Polenta
1 1/2 cups boiling water
1 1/2 cups chicken broth
6 ounces cotija, queso fresco or feta, crumbled
2 tablespoons butter, melted
1 tsp chili powder
1 pound ground chorizo
2 cups tomatoes, diced
1 avocado, thinly sliced
1 bunch cilantro, minced
1 lime, cut into wedges
Creme fraiche, sour creme, or crema
Thinly sliced pickled red onions (optional)
In a large bowl, pour 1 1/2 cups of boiling water over the Hayden Flour Mills Polenta and let stand for 4-12 hours. This softens the polenta, essentially precooking it.
When you are ready to cook the polenta, preheat the oven to 425 degrees Fahrenheit. Add the soaked polenta to a 10 inch iron skillet and add the chicken broth, half of the crumbled cheese, melted butter and chili powder. Use a whisk to stir the polenta, removing any clumps. Place in the hot oven and bake for 30 minutes.
While the polenta is baking, sauté the chorizo until it is browned and cooked through. Place on a paper towel to remove the excess oil and set aside.
When the polenta is baked, layer on the toppings starting with the cooked chorizo and the rest of the cheese. Then adding the tomatoes, avocado slices, and cilantro.
Slice up like a pie and serve with pickled onions, a dollop of creme fraiche and a squeeze of lime.
Passive Time: 4 1/2 hours
Active Time: 20 minutes