Name: Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)
Total time: 45 min
Ingredients: 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; 1 ½ cups low-sodium chicken broth; 1 cup fine yellow cornmeal; 1 ¾ teaspoons kosher salt

Directions

Step 1

Puree corn in a food processor until smooth.

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Step 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 Facts

Serving Size: 3/4 cup

Per Serving:

173 calories; protein 7.1g; carbohydrates 21.4g; dietary fiber 2.3g; sugars 3.4g; fat 7.4g; saturated fat 2.4g; cholesterol 12.5mg; vitamin a iu 290.2IU; vitamin c 6.6mg; folate 24.4mcg; calcium 12.7mg; iron 1.1mg; magnesium 40mg; potassium 308.5mg; sodium 447.8mg; thiamin 0.2mg.

Exchanges:

1 1/2 starch, 1/2 vegetable, 1/2 high-fat meat

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Ingredients

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Ingredients

Directions

Nutrition Facts