Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)

Cuban Polenta with Chorizo & Corn (Tamal en Cazuela) Healthy Recipe

8 Servings 30 min Cook

Macros/Serving: 183 Calories
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2 Cup Corn
1 Tsp Olive Oil
1 Large Tomatoes
4 Oz Pork And Beef Chorizo
1 Small Onions
3 Cloves, minced Garlic
2 Cup Water
1 1/2 Cup Chicken Broth
1 Cup Cornmeal
1 3/4 Tsp Salt


Remove the seeds from tomato and dice.

Finely chop onion, mince garlic.

Set aside until recipe calls for it.

Puree corn in a food processor until smooth.

Heat oil in a large saucepan over medium heat.

Add chorizo and cook, stirring and breaking up with a spoon, until darkened in color, 2 to 4 minutes.

Add tomato, onion and garlic; cook, stirring occasionally, until the onion is softened, 3 to 4 minutes.

Stir in water, broth, cornmeal, salt and the pureed corn.

Bring to a simmer.

Cook, adjusting the heat to maintain a gentle simmering bubble and stirring occasionally, until thick and creamy, 15 to 20 minutes.