Creamy Polenta with Chorizo & Mushroom

Creamy polenta

Serving 4


1 cup sliced mushrooms

1 onion

1 chorizo, thinly sliced

1-cup pasta sauce (I used homemade)

1/3-cup water

1 tsp. vegetable oil


  1. Add 1 tsp. oil to skillet over medium-high heat. Add chorizo and cook for 5 minutes or until starts to brown.


  1. Reduce heat to medium-low and add onions. Sautee for 5 minutes.


  1. Increase heat back to medium-high and add mushrooms. Sautee for 3 minutes. Add pasta sauce and water. Simmer for 5-7 minutes.                                                                          Screenshot_2014-11-11-21-55-04



2 cups water

2 cups milk

1 cup yellow cornmeal

2/3 cup grated Parmesan

1/3 cup cubed butter

Salt & pepper (to taste)


  1. Bring water, milk, and pinch of salt to a boil in a saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low and cook until thickens (stirring often). This should take about 25 to 30 minutes. Screenshot_2014-11-11-21-55-49
  1. When cornmeal is *cooked remove from heat and slowly incorporate butter and cheese. Cornmeal should be thick and removing  from pan. Season to taste.

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