Creamy and comforting.
I used to think that polenta was completely impractical for weeknight dinners. After a full day of work, I want something quick and low-maintenance. I don’t want to be standing over the stove whisking polenta for 45 straight minutes.
Then I began testing polenta recipes, and realized that I was completely wrong.
In reality, your typical medium-grind polenta only takes 25 minutes to cook, and doesn’t require much babysitting at all. Simply whisk it into the hot liquid, bring it up to a boil, reduce it to a simmer, and let it go. With the heat on low, you only need to stir occasionally, freeing you up for whatever else you need to do . . . like cooking up chorizo and blanching vegetables to complete your polenta bowls!
Soft, creamy polenta, laced with parmesan and topped with juicy chorizo crumbles and bright spring veg . . . these Parmesan Polenta Bowls are destined to become a new weeknight favorite. They’re comfort food at its finest: the polenta is creamy and rich, and it’s even more delicious when countered with the sharp cheese and spicy sausage crumbles. On top of that, the crunch of the asparagus and peas bring both texture and freshness and round out the whole dish.
Besides being simple and quick to make, this Parmesan Polenta is endlessly adaptable. So you don’t have chorizo and asparagus? Sub with bacon and mushrooms or andouille and green beans . . . or anything else you have. Pressed for time? Make the polenta ahead of time, reheat it when you’re ready to eat, and add your freshly cooked toppings to brighten it up! Just make sure to add a teaspoon of water to your polenta when you reheat—it tends to get tighter as it sits and may need a little help to loosen up . . . but don’t we all on a weeknight?
Parmesan Polenta Bowls make a great weeknight dinner. It’s easy to cook, it’s crazy versatile, and it can even be prepped ahead of time if you want! Whatever rumors you’ve heard about polenta, I hope you’ll push them to the side and give it a try. I promise, you won’t be disappointed!
Enjoy!
Parmesan Polenta Bowls with Chorizo and Spring Veg
Serves 4
2 tbsp olive oil, divided
1 medium onion, diced, divided
1 tsp Diamond Crystal kosher salt, plus additional
1 cup milk
3 cups water
1 cup medium-grind yellow cornmeal
4 oz parmesan cheese, shredded
2 tbsp butter
¼ tsp paprika
¾ lb fresh chorizo
¾ lb asparagus, end trimmed and cut on a bias into inch-long spears
½ cup frozen green peas
Method
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add half the diced onion with a pinch of salt and sweat until translucent, about 5-8 minutes, stirring occasionally and keeping the heat low enough to prevent browning.
Add milk and water to the pot; raise the heat and bring to a boil. Whisk in cornmeal and 1 teaspoon kosher salt in a steady stream, stirring constantly. Bring to a boil, then lower the heat to a simmer so that the polenta is just slightly bubbling (it should not be aggressively boiling or “burping” at any point as it cooks). Simmer, stirring occasionally, until the polenta is cooked all the way through, about 25-30 minutes.
Meanwhile, heat remaining tablespoon olive oil in a saute pan over medium heat. Add the chorizo and remaining onion and cook, stirring occasionally until chorizo is browned and cooked through and onion is translucent. Avoid breaking up the chorizo too much—you want both small and large chunks. When cooked, remove the pan from the heat and let cool, then remove meat and onions with a slotted spoon and keep warm. Reserving the rendered chorizo oil.
Bring a large pot of heavily salted water to a boil. Fill a bowl with ice and add water to create an ice bath. When the water is boiling, add the asparagus and cook until a paring knife slides in easily and the asparagus is tender (but not mushy), about 3 minutes. Transfer directly to ice bath until cool, then remove and drain. Add peas to the boiling salted water and cook until heated through, about 30-60 seconds. Shock in the ice bath until cool, then remove and drain.
When the polenta is cooked all the way through, remove from the heat and whisk in the butter and shredded cheese. Season with more salt to taste and paprika.*
Before serving, rewarm vegetables just slightly in a pan or in the microwave. Ladle polenta into bowls; top with chorizo and onions, asparagus spears, and peas. Drizzle with warm chorizo oil if desired.
* At this point, you can store the polenta, the chorizo and onions, and the green vegetables in separate containers in the refrigerator, where they should keep for up to 3 days. To serve, reheat toppings separately from the polenta. You may need to add a teaspoon of water to the polenta as you reheat it to loosen it up.
Originally posted March 26, 2021.
Comments