Category Archives: soy chorizo

Tomato Chorizo Sauce over Polenta

Although June was fairly mild, the month of July is turning out to be a hot one here in DC, and probably the majority of the country.  Since we don’t have a pool, we tend to hang out inside.  100+ degrees is not enjoyable!  I’m hoping for a cooler next week!

Over the summer, meals tend to be simpler and easier.  This is definitely one of them. You will have to turn on your stove, but it’s only for a very short period of time, and this is definitely well worth- have in the fridge and eat as leftovers.  Tomatoes are in season here, so feel free to swap out the canned ones for some fresh!

Tomato Chorizo Sauce over Polenta
Adapted from: Cooking Light (May 2011)

I used soy chorizo sausage, but other alternatives can be: MorningStar crumbles, and ground beef or chicken.  If you’d like to make it vegetarian (without even fake meat) I’d chop up some peppers, onions or eggplant.

1 tbsp olive oil
1 large onion, diced
1 lb (2 links) of soy chorizo sausage, crumbled
6 garlic cloves, minced
28 oz San Marino tomatoes whole, pureed (or tomato sauce)
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp cilantro
1 tsp red pepper flakes
1 cup water
3/4 cup corn meal
2 cups chicken stock/vegetable broth
2 tbsp chopped cilantro (optinal)
2 tbsp shredded cheddar cheese (optional)

Heat up olive oil in a large saucepan.  Then, add in the onions and saute them until they are translucent.  Next, add the crumbled soy chorizo sausage and garlic.  Once that has cooked for about 3 minutes, add in the pureed tomatoes, chili powder, cumin, oregano, cilantro and red pepper flakes.  Allow to cook for about 5 minutes.

In a medium pot, bring water, corn meal and stock to a boil.  Allow the corn meal to cook for about 10 minutes, or until all of the liquid has been absorbed.  Stir well, there should not be any chunks.

Serve polenta, with the sauce over it.  Garnish with cilantro or shredded cheddar cheese.

Tamale Bake

 I love Mexican food, especially cheesey goodness.  And this meal is perfect for that!  I actually tried it for the first time over a year ago in order to try cooking with polenta, and it was a hit.  In addition, it’s a great middle of the week meal which you can prepare, and then bake when needed.  It’s also an easy one which allows you to play with the ingredients.  Instead of soy chorizo you can use the actual meat, or add another type of meat.  The vegetable can also be changed based on your preferences.   

Tamale Bake

2 (16 oz) tubes of cooked polenta
1 package of soy chorizo
2 (15 oz) cans of black beans, rinsed and drained
1 cup of frozen veggies each: peppers, zucchini, corn
1 large onion, chopped
1 jalapeno pepper, chopped
2 tbsp olive oil
1 cup shredded Mexican cheese
1/2 cup enchilada sauce
1/4 cup cilantro

Heat olive oil in a saute pan, add onion, jalapeno and veggies.  Lightly grease a 9×12 inch pan.  Spread 1/2 of the polenta on the bottom of the pan.  Then sprinkle 1/2 of the chorizo, 1/2 of the cheese, 1/2 of the beans, 1/2 of the veggies, and 1/2 of the enchilada sauce.  Repeat with a 2nd layer.  Bake for 30 minutes at 350 degrees.  Garnish with cilantro.