• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 12
    OK

    Grilled Polenta with Scorched Tomatoes & Grilled Argentinean Chorizo

    Look at polenta in a whole new way!  Pair it with summer tomatoes and spicy chorizo for a textured and delicious dish.


    Ingredients
    2
    cups
    milk
    2
    cups
    water
    1
    tablespoon
    Olive Oil
    2
    bay leaves
    2
    teaspoons
    coarse salt
    2
    cups
    polenta
    1 1/2
    teaspoons
    crushed black pepper
    8
    tablespoons
    unsalted butter, softened
    1
    cup
    Gruyere cheese, shredded
    1/4
    cup
    fresh thyme leaves
    2-3
    tomatoes, halved
    1
    packet
    Argentinean-style chorizo
    Directions
    Combine milk, water, oil, bay leaves, salt and pepper to taste in large pot over high heat. Bring almost to boil.
    Add polenta while stirring, and cook, stirring constantly, until thick, about 6 minutes. Remove from heat and add butter, stirring, 1 tablespoon at a time. Stir in cheese and thyme.
    Transfer to 2-inch-deep baking dish and set aside to cool and solidify, about 30 minutes.
    While polenta is cooling, soak chorizo in cold water, 5 minutes, to prevent casings from cracking. Cook in grill pan over low heat 30 to 40 minutes.
    Heat cast-iron grill pan or charcoal grill over medium-high. Brush tomatoes with oil and place in pan, cut sides down. Cook until heat through, with grill marks, about 8 minutes.
    Slice polenta and grill until heated through and grill marks appear. Top with tomatoes and chorizo and serve with chimichurri on the side.

    The base number of servings for this recipe is 12
    OK

    Categories 

    PorkSide Dish

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