Chorizo and Polenta Lasagna

For the polenta:
1 quart low-sodium chicken stock
1 1/4 cups quick-cooking polenta
Kosher salt
2 tablespoons unsalted butter melted
For the chorizo sauce:
1 tablespoon extra-virgin olive oil
1 small onion diced
1 pound ground pork
2 tablespoons paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly cracked pepper
2 tablespoons red wine vinegar
4 cloves garlic minced
1 14- ounce can diced fire-roasted tomatoes
For the lasagna:
1 large bunch spinach you could also use frozen spinach
1 tablespoon extra-virgin olive oil plus more for the pan
1 clove garlic minced
Kosher salt and freshly cracked pepper
1 cup grated pepper jack cheese
1 1/2 cup grated mozzarella cheese
1 1/2 cup grated cheddar cheese
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.
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.
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.
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.
Serving: 6g | Calories: 512kcal | Carbohydrates: 38g | Protein: 38g | Fat: 47g | Saturated Fat: 22g | Cholesterol: 133mg | Sodium: 639mg | Potassium: 590mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2350IU | Vitamin C: 4.2mg | Calcium: 545mg | Iron: 3.1mg

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