Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)

Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)

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From: EatingWell Magazine, March/April 2016

Just a small amount of spicy fresh chorizo makes this Cuban polenta-like side dish more special. For this healthy corn porridge recipe, look for Mexican-style chorizo rather than the dry-cured Spanish variety.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 cups corn, fresh or frozen (thawed)
  • 1 teaspoon extra-virgin olive oil
  • 4 ounces fresh chorizo, casing removed
  • 1 large tomato, seeded and diced
  • 1 small onion, finely chopped
  • 3 large cloves garlic, minced
  • 2 cups water
  • 1½ cups low-sodium chicken broth
  • 1 cup fine yellow cornmeal
  • 1¾ teaspoons kosher salt

Preparation

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  1. Puree corn in a food processor until smooth.
  2. 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 173 calories; 7 g fat(2 g sat); 2 g fiber; 21 g carbohydrates; 7 g protein; 24 mcg folate; 12 mg cholesterol; 3 g sugars; 0 g added sugars; 290 IU vitamin A; 7 mg vitamin C; 13 mg calcium; 1 mg iron; 448 mg sodium; 309 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ vegetable, ½ high-fat meat

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