Chorizo Chile Polenta Bites
Author: Anita
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
  • ½ lb Jenny-O Turkey Chorizo
  • ½ cup mild diced green chiles
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • optional: sun-dried tomatoes in olive oil
  • 2 1-lb tubes of polenta
  1. Preheat oven to 450 degrees.
  2. Over medium heat, very lightly brown the chorizo, just until it's in small crumbles, then remove from heat.
  3. Blend the cheese with the chorizo and green chiles. If desired, you can also add sun-dried tomatoes or dot some of the bites with tomatoes in the final step of adding the topping.
  4. Slice the tubes of polenta into disks ¼ inch thick. Lightly spray both sides with cooking spray, then spread out on a large cookie sheet and bake for 20 minutes. They may begin to lightly brown, but it's not necessary. Note: You can just lightly spray the cookie sheet and not the polenta - then the polenta will not brown at all and might puff up a bit, which is also okay.
  5. Take the polenta out of the oven and top each one with about a tablespoon of the topping. If you wish, you can dot some of them with sun dried tomatoes at this point.
  6. Bake for about 5 minutes or just until cheese is fully melted.
  7. Serve hot and enjoy!
Recipe by Denver Green Chili at