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Chorizo Chile Polenta Bites

Chorizo Chile Polenta Bites

Chorizo Chile Polenta Bites are a super simple, very tasty appetizer ideal for a party buffet and distinctive as well as very popular.

Chorizo Chile Polenta Bites are ideal for that Superbowl game day buffet. Super tasty and really simple to make, they can be served hot with very little work. The chorizo chile cheese mixture can be made a day or two ahead of time, then baked and served very quickly.

This chorizo chile cheese mixture is really very versatile. I had some left over when I made this, so I also made quesadillas with it … really awesome quesadillas. So you can serve 2 different appetizers here with almost no work. Plus this takes very little work to begin with. You can also freeze this mixture and pull it out later for a quick special appetizer.

One thing to watch out for – I’ve tried a few different brands of chorizo. Some are truly terrible, especially some latin brands I’m not familiar with. I like the King Soopers brand. Here I used Jenny-O Turkey Chorizo. I thought it’s very good for this recipe; it’s especially good as a flavoring or accent as I use it here, blended with cheese. When you cook it up, it’s very crumbly. I would not make a chorizo taco with it – the texture is small crumbles not suited for tacos but great in a recipe like this.

I used Sprouts Garlic Basil Polenta, which is very mild; it’s hard to tell that it’s seasoned at all. Some of the Trader Joe’s polentas are my favorites. Any polenta will work fine here, so you might just use your favorite.

This makes an abundance of topping, and you don’t need to use much on each appetizer. Have some tortillas available to make quesadillas too. Hope you enjoy this!

Chorizo Chile Polenta Bites
 
Prep time
Cook time
Total time
 
Author:
Serves: 44 servings
Ingredients
  • 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
Instructions
  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!

 

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