Cheese Polenta With Chorizo And Shrimp Serving Dumplings Recipes

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CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

POLENTA WITH CHORIZO AND QUESO FRESCA



Polenta With Chorizo and Queso Fresca image

Oh my gosh YUM! What an awesome combination of flavors. Came from Sunset magazine. I left out the cilantro, cause I don't like it and used canned corn rather then frozen. Super easy to make. You gotta try it!

Provided by PBShakes

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 cups crumbled queso fresco (about 6 ounces) or 1 1/3 cups feta cheese (about 6 ounces)
1/2 cup chopped cilantro
3 1/4 cups water
1 cup polenta
1 (1 lb) bag frozen corn kernels, thawed
1 lb fresh link chorizo sausage, casings removed
1 lb cherry tomatoes (about 3 1/2 cups)
salt
pepper

Steps:

  • Preheat oven to 425°F.
  • Mix water, polenta and corn in 13x9x2 glass baking dish (I used 9x9) Sprinkle generously with salt and pepper and stir to blend well.
  • Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time.
  • While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes.
  • Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes.
  • Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes.
  • Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro.
  • Serve hot.

Nutrition Facts : Calories 754, Fat 45.6, SaturatedFat 16.6, Cholesterol 99.8, Sodium 1426.1, Carbohydrate 55.4, Fiber 6, Sugar 3.2, Protein 34.4

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