Who does not love a good lasagna?
I mean whether you are a meat eater, veggie hater, veggie lover, vegetarian, gluten free or vegan there is probably a lasagna out there for you.
This recipe is kind of a weird one, but I promise in a totally good way! I never thought that using creamy polenta for “noodles” would be so good! Then top that with a spicy tomato chorizo sauce and loads of yummy cheese! I mean really did you think I would not pile on the cheese? Really, I never thought it would turn out so good.
But luckily it did, gotta love it when that happens!
It is a really fun and delicious dish to prepare for any of your holiday gatherings and a welcomed change from the traditional lasagna. Not that we do not love a good Italian Lasagna around here. Believe me we do!
It is kind of funny, and really I am not sure why, but we seem to like Mexican around Christmas. Is that weird? On New Years Eve we always have Queso Fundido and Tamales. I think my Aunt Katie started that one. Totally random, but good.
Chorizo and Polenta Lasagna
Servings: 6 Servings
Calories Per Serving: 807 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- For the polenta:
- 1 quart low-sodium chicken stock
- 1 1/4 cups quick-cooking polenta
- Kosher salt
- 2 tablespoons unsalted butter melted
- For the chorizo sauce:
- 1 tablespoon extra-virgin olive oil
- 1 small onion diced
- 1 pound ground pork
- 2 tablespoons paprika
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly cracked pepper
- 2 tablespoons red wine vinegar
- 4 cloves garlic minced
- 1 14- ounce can diced fire-roasted tomatoes
- For the lasagna:
- 1 large bunch spinach you could also use frozen spinach
- 1 tablespoon extra-virgin olive oil plus more for the pan
- 1 clove garlic minced
- Kosher salt and freshly cracked pepper
- 1 cup grated pepper jack cheese
- 1 1/2 cup grated mozzarella cheese
- 1 1/2 cup grated cheddar cheese
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- Make the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes. Finish by folding in the melted butter. Keep warm.
- Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Add the onion and cook, stirring, until almost translucent, about 10 minutes. Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes. Simmer until the sauce is thickened and reduced, about 15 minutes. Taste and season once more with salt and pepper. Keep warm.
- Make the lasagna: Wash, drain and finely slice the spinach. Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
- Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square baking dish. Pour 1/3 of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and half of the spinach. Sprinkle with 1/3 of each cheese. Top evenly with another 1/3 of the remaining polenta, then the remaining spinach and chorizo sauce, leaving a 1/2 cup cup of the sauce for the top. Top that with another 1/3 of the cheese. Pour the remaining polenta evenly across the top. Spread the rest of the chorizo sauce on top and then sprinkle with the remaining cheese. Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes. Turn on the broiler. Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes. Let sit for 25 minutes before serving.
Adapted from Food Network.
Lots of cheese. Obviously.