chorizo and polenta
this was an experiment that turned out well enough that i will serve it to company. simple and quick!
1 lb spicy chorizo
1 small can of mushrooms
1 cup cabernet
3-4 large fresh basil leaves, chopped
1 can diced tomatoes
1 tube of polenta
grated parmesan
first brown the chorizo in a large skillet.
in the last couple of minutes add the mushrooms.
remove the polenta from packaging and slice into 1/4-1/2 inch slices.
when you have finished browning, strain the meat toward one side of the pan allowing the grease to go to the other, but not pour out. transfer the meat and mushrooms to a medium saucepan.
use the juices from the chorizo to cook the polenta. a couple of minutes on each side.
in the saucepan, add wine, tomatoes and basil to the meat and mushrooms. bring to a slow boil then reduce to simmer.
when the polenta is done, move 3-4 slices to a place and top with the chorizo ragu. top with grated parmesan and serve.
x-posted to my journal
1 lb spicy chorizo
1 small can of mushrooms
1 cup cabernet
3-4 large fresh basil leaves, chopped
1 can diced tomatoes
1 tube of polenta
grated parmesan
first brown the chorizo in a large skillet.
in the last couple of minutes add the mushrooms.
remove the polenta from packaging and slice into 1/4-1/2 inch slices.
when you have finished browning, strain the meat toward one side of the pan allowing the grease to go to the other, but not pour out. transfer the meat and mushrooms to a medium saucepan.
use the juices from the chorizo to cook the polenta. a couple of minutes on each side.
in the saucepan, add wine, tomatoes and basil to the meat and mushrooms. bring to a slow boil then reduce to simmer.
when the polenta is done, move 3-4 slices to a place and top with the chorizo ragu. top with grated parmesan and serve.
x-posted to my journal