Best 2 Chorizo And Polenta Lasagna Recipes

Chorizo and polenta lasagna is a flavorful and hearty dish that combines the smoky and spicy flavors of chorizo with the creamy texture of polenta. The combination of flavors and textures makes for a satisfying and memorable meal. Whether you're looking for a unique way to cook with chorizo or you're looking for a comforting and flavorful lasagna recipe, chorizo and polenta lasagna is sure to please. It's a great choice for a weeknight dinner or a special occasion meal.

Here are our top 2 tried and tested recipes!

CHORIZO AND POLENTA LASAGNA

Chorizo and Polenta Lasagna image

Provided by Guy Fieri

Time 2h

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 quart low-sodium chicken stock
1 1/4 cups quick-cooking polenta
Kosher salt
2 tablespoons unsalted butter, melted
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
1 bunch Swiss chard
1 tablespoon extra-virgin olive oil, plus more for the pan
1 clove garlic, minced
Kosher salt and freshly cracked pepper
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese

Steps:

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 chard. 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 flameproof baking dish. Pour half of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and all of the chard. Sprinkle with half of each cheese. Top evenly with the remaining polenta, then the remaining chorizo sauce and finally 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.

POLENTA LASAGNA LOAF

Polenta Lasagna Loaf image

Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is definitely the best polenta recipe I've ever had. Serve it alongside bitter greens if desired.

Provided by Chef John

Categories Lasagna

Time 3h25m

Yield 6

Number Of Ingredients 16

Ingredients

4 cups water
1 ½ teaspoons kosher salt, or to taste
1 cup uncooked coarse-ground polenta
1 tablespoon butter
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups ricotta cheese
⅔ cup finely grated Parmigiano-Reggiano cheese
4 ounces grated mozzarella cheese
1 teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 large egg, beaten
2 tablespoons chopped Italian parsley
1 tablespoon olive oil
3 cups hot prepared meat sauce, or more to taste
1 tablespoon chopped Italian parsley, or to taste

Steps:

Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.
Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
Bake in the preheated oven until bubbly, about 1 hour.
Remove from the oven, discard foil, and let rest for at least 15 minutes.
Divide onto 6 plates. Garnish with parsley and serve with additional sauce.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 34.5 g, Cholesterol 89.3 mg, Fat 23.1 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 10.8 g, Sodium 1992.9 mg

Tips:

To make the polenta, whisk the cornmeal and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for about 15 minutes, or until the polenta is thick and cooked through. Note: You can use any type of cornmeal to make the polenta. Coarse cornmeal will give the polenta a more rustic texture, while fine cornmeal will produce a smoother polenta.
Slice the chorizo into thin rounds, about ¼-inch thick. You can use any type of chorizo you like. Spanish chorizo is a good choice, as it has a smoky, paprika flavor. Mexican chorizo is also a good option, as it has a spicy, slightly sweet flavor.
Make a simple tomato sauce by cooking a can of crushed tomatoes with some olive oil, garlic, oregano, and basil. Add some salt and pepper to taste. You can also add a pinch of red pepper flakes for a little extra spiciness.
To assemble the lasagna, spread a layer of polenta on the bottom of a 9x13 inch baking dish. Top with a layer of tomato sauce, then a layer of chorizo, and then a layer of cheese. Repeat the layers until you have used up all of the ingredients. You can use any type of cheese you like. Mozzarella, Parmesan, and Asiago are all good choices.
Bake the lasagna in a preheated 350 degree oven for about 30 minutes, or until the cheese is melted and bubbly. Let the lasagna cool for a few minutes before serving.

Conclusion:

This chorizo and polenta lasagna is a delicious and easy-to-make comfort food dish. The polenta provides a creamy and hearty base for the lasagna, while the chorizo adds a smoky and spicy flavor. The tomato sauce is simple to make and adds a touch of acidity to the dish. The cheese melts and bubbles on top, creating a golden brown crust. This lasagna is sure to be a hit with your family and friends!