Guy Fieri’s Chorizo and Polenta

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watch I was thumbing through a Food Network magazine when I stumbled upon this. I actually love Guy Fieri’s way of cooking and recipes. For as many burgers he slams down on Diners, Drive-ins, & Dives, he cooks really interesting and quality food. He often grills, uses a lot of marinades, and fresh greens. I wasn’t at all surprised to see swiss chard in this recipe.

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https://clikealo.com/r67jo9ixpq This as good, but not amazing. I liked it to as a different dinner, but it probably won’t be part of my regular rotation. https://iberomedia.com/blog-inbound-marketing/qohn67e chorizo_polenta_baked_590_390

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Chorizo and Polenta Lasagna Buy Valium Xanax Online by Guy Fieri

Ingredients:

https://melissasmissteak.com/m5f194r0 1 cup quick-cooking polenta follow url 2 cups water (or chicken stock) https://vaidosaefeminina.com/index.php/f3tyo344 1 1/2 teaspoons kosher salt https://makerversity.org/72bafvlwqw 2 tbs butter

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go here Chorizo: Buy Diazepam 2Mg Online Olive oil https://naturallyequine.com/2023/11/u1r6th1m5s3 1 small onion, diced https://clikealo.com/k2u545m1 1 pound ground pork Kosher salt and freshly cracked black pepper
2 tbs paprika
1 tbs granulated garlic
1 tbs onion powder
1 tsp chili powder
1 tsp cumin
2 tbs red wine vinegar
4 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1 bunch Swiss chard
1 clove garlic, minced
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup grated mozzarella

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Directions:

Cheap Msj Diazepam For the polenta: Bring the water to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes.
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Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the butter. Keep warm while you prepare the chorizo.

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Buy Valium Mastercard For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon.
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Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm while cooking the chard.
chorizo_polenta_seasoned_590_390

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https://www.lizandryan.com/8do8kx1r8 Wash, drain and finely slice the chard. (Cutting off the center stalk is optional). Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes over low heat.
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Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.

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https://makerversity.org/30rieyj Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch dish or a 9-inch pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and half of the Swiss chard. Sprinkle with half of the cheese.
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Repeat with a layer of the remaining polenta, then the remaining chorizo, swiss chard, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes.
chorizo_polenta_tobake_590_390
Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 10 minutes to set up, then cut into portions and serve.
chorizo_polenta_baked_590_390

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https://palmlabsadhesives.com/0t3nbz8m7 I liked this, but didn’t looooove Fieri’s Chorizo and Polenta. I think it had some good flavors between the corny polenta and woody Swiss chard. The pork isn’t exactly what I think of as chorizo, but the spices were good.
chorizo_polenta_plate_590_390
I cooked the polenta as the package directed, but now I know it would have had more flavor if I had used chicken stock. I don’t make much polenta but I suppose it is like rice or risotto which is considerably better when made with stock or wine. I also followed the package which thinks that 2 cups of dried polenta will be 5 servings. Let me tell you friends, that’s a good 8 hefty servings. Seriously. I used some leftovers in a different way, so stay tuned for that!

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