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Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)

  • 45 m
  • 45 m
Darra Goldstein
“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.”


    • 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


  • 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.
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