What You'll Need
Polenta:
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
Toppings:
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)
Directions
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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.
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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.
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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.
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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.
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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
Serves 6
