Creamy Polenta with Chorizo and Peppers

With all the overcast weather lately, I've been craving comfort food. I've been really into quinoa and polenta the past few months. They are both so versatile that you can really do a lot of different things with them. This recipe is simple, quick, and uses just a few ingredients. It doesn't need much seasoning because the chorizo adds a ton of flavor. Unfortunately, we devoured it so quickly that I didn't get a photo.

Chorizo and Peppers
3-4 oz chorizo
1 red bell pepper, julienned
1/2 sweet onion, thinly sliced

Partially brown chorizo. Add onions and peppers. Continue cooking until sausage is browned and onions are translucent. I added a just a few grinds of garlic pepper.

Creamy Polenta, adapted from this
2 1/4 c chicken broth
1 1/4 c milk
1 c dry polenta
1/3 c Parmesan cheese

Bring broth and milk to a boil over medium heat. Slowly pour in cornmeal, whisking continually, until smooth (the polenta will become very thick). Remove from heat, and stir in cheese.

Top polenta with the chorizo mixture, and sprinkle with parmesan, and enjoy!
You can check out the other recipes we've tried and loved here.

What are your quick and easy go-to dinners?
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+, Lauren Aiken

1 comment:

  1. well...i was hoping for a little more 'beef' in your post, but....