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Chorizo and Polenta Lasagna
It is a really fun and delicious dish to prepare for any of your holiday gatherings and a welcomed change from the traditional lasagna. Not that we do not love a good Italian Lasagna around here.
👥 6 Servings⏱️ Prep & Cook: 2h⏳ Prep: 50 min🔥 Cook: 1h 10m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
- ●pan
- ●wooden spoon
- ●skillet
- ●colander
- ●baking dish
- ●oven
📝 Preparation Steps
1
Make the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to ⏱️ 4 minutes. Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to ⏱️ 6 minutes. Finish by folding in the melted butter. Keep warm.
2
Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Add the onion and cook, stirring, until almost translucent, about ⏱️ 10 minutes. Add the ground pork and brown 4 to ⏱️ 5 minutes, breaking it up with a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes. Simmer until the sauce is thickened and reduced, about ⏱️ 15 minutes. Taste and season once more with salt and pepper. Keep warm.
ground pork1 poundpaprika2 tablespoonsgranulated garlic1 tablespoongarlic (minced)1 cloveonion powder1 tablespoonchili powder1 teaspoonground cumin1 teaspoon
3
Make the lasagna: Wash, drain and finely slice the spinach. Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to ⏱️ 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
granulated garlic1 tablespoongarlic (minced)1 clove
4
Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square baking dish. Pour 1/3 of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and half of the spinach. Sprinkle with 1/3 of each cheese. Top evenly with another 1/3 of the remaining polenta, then the remaining spinach and chorizo sauce, leaving a 1/2 cup cup of the sauce for the top. Top that with another 1/3 of the cheese. Pour the remaining polenta evenly across the top. Spread the rest of the chorizo sauce on top and then sprinkle with the remaining cheese. Cover with aluminum foil, place the dish on a sheet tray and bake ⏱️ 30 minutes. Turn on the broiler. Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes. Let sit for ⏱️ 25 minutes before serving.
Nutrition Facts
calories
807 kcal
fat Content
47 g
serving Size
6 g
fiber Content
2 g
sugar Content
3 g
sodium Content
639 mg
protein Content
38 g
cholesterol Content
133 mg
carbohydrate Content
38 g
saturated Fat Content
22 g
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