Chorizo ragu over creamy polenta

A Rich, Hearty DinnerThis spicy ragu is balanced perfectly by a rich polenta to create the ultimate comfort food during cold winter months.

Chorizo ragu over creamy polenta recipe

Serves 4

Tip: For a vegetarian version of this dish, try using soy chorizo!Ingredients:2 cups water1/2 cup polenta2 tablespoons butter1/4 cup heavy cream1 tablespoon olive oil1/2 cup onions, diced1 cup button mushrooms, sliced1 clove garlic, minced12 ounces chorizo, casing removed1/2 cup marinara sauceSalt and pepper to tasteDirections:

To prepare the polenta, bring water to a boil and then whisk in the polenta. Turn the heat to low and add the butter. Allow the polenta to simmer, stirring occasionally, for 25 minutes. Stir in the heavy cream (more can be added to reach the desired consistency).In a Dutch oven or large skillet, add the chorizo and break apart using a spatula. Over low heat, render the fat and then turn up the heat to cook and slightly brown the chorizo. Drain off the excess fat and set aside.In the same pot, heat the olive oil. Over medium heat, saute the onions, mushrooms and garlic, tossing frequently to avoid burning the garlic. Add the chorizo. Toss the ingredients together and add the marinara sauce. Season with salt and pepper to taste. Serve over the polenta.

More chorizo recipes

Meatballs with chorizo and cheese
Chorizo and potato soft tacos with homemade salsa
Chorizo pizza with arugula and caramelized onions