Black Bean & Chorizo over Polenta

10 oz Rotel-Diced tomatoes with Lime Juice & Cilantro
16 oz Chorizo
2-16 oz cans black beans
4 oz Extra Sharp cheddar Cheese
8 oz Manchego Cheese
1 Cup Polenta
2 Cups Chicken Broth

Pre-heat oven to 350 degrees.
Start by removing the chorizo from its casings and cook in a saute pan until done. It will take around 7 minutes. While this is cooking, start a pot of chicken broth boiling. When it comes to a boil, whisk in the polenta. This will take 3-4 minutes of constant stirring. Drain the black beans and rinse. Grease a 10×13 casserole dish-I used olive oil. Spread the cooked polenta on the bottom and then pour beans on top. On top of the beans spread the Rotel. Next layer is the chorizo and finally top with shredded manchego and cheddar. Bake for 10 minutes and serve. Dollop sour cream on top with a little avocado. Yummy. This will serve 10-12

10 thoughts on “Black Bean & Chorizo over Polenta

    1. Great question! I love both for sure! They are both made from dried corn. White Grits are made by grinding white corn into tiny granules. Polenta is made from ground yellow corn and is slightly courser which allows it to be a good base. You can cool it and cut it into shapes, while this is very hard with white grits. Trust me, I have tried. I am sure in this recipe that both would be good, but the yellow corn seems to fit a little better. I hope you try it and tell me what you think. πŸ™‚

      1. Yay! I am so glad to share it with you. πŸ™‚ Sometimes when I am having a party I will cook the polenta and put it in a greased casserole dish to cool and then cut small circles out of it and fry. You can serve all kinds of things on it. Once I made a version of shrimp and grits by simply serving the fried polenta with grilled shrimp on top of it. It was so yummy. Of course adding sauce is always bonus. And yes, I tried it first with white grits and it failed miserably.

      2. I have heard you can let leftover grits sit out in a casserole dish and they will harden and be able to be cut out. But honestly, I haven’t been that brave. Oh wait, there are never enough left over grits.

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