Creamy polenta with chorizo, radishes and Brussels sprouts is an amazing recipe that will make your taste buds jump to heaven.
Polenta, also known as cornmeal, can be made in many different ways. It can be cooked, baked, grilled and so on. Apparently, there are some rules on how to cook polenta. The Italians say that you should always cook it in water. Using milk or chicken stock or, God no, the cream will be a complete horror experience. Well, I do not agree with that.
So, here I present to you the “horror” experience. Which is all but horror. I used the yellow cornmeal and I cooked it in a milk-cream mixture. Said that I can assure you that this creamy polenta is just unbelievably good.
If you are cooking the real polenta, by real I mean not instant, it will take 40-50 minutes to cook. If you are using the instant polenta, it will take you about 20 minutes to cook. You choose.
Ingredients for 2 portions of creamy polenta with chorizo, radishes and Brussels sprouts:
- 100 g polenta
- 180 ml cream
- 220 ml of milk
- 2 Tbsp of creamy coconut milk
- 2 chorizos
- 20-25 Brussels sprouts
- 15-20 radishes
- salt and pepper
Start with washing the Brussels sprouts and radishes. Cut off the green leaves of the radishes (you can still use them to make pesto), cut off the bottom of the Brussels sprouts and make a small cross with a knife on the cut part. Like that it will cook better.
Prepare a large frying pan and two smaller pots. Fill one pot with Brussels sprouts, cover with water, bring to boil and cook for about 15 minutes. Pour the milk, coconut milk and cream in the other pot and turn on the heat. The ratio polenta to liquid should be 1:5 or 1:4. Once it starts boiling, add the polenta to the pot while whisking constantly.
In the meantime, place the frying pan on the stove and turn on the heat. Take the chorizos and, with a small knife, make three small cuts crosswise without cutting completely through. Then, place them in the pan and brown them on all sides. When the chorizo starts releasing the fat add the cute pink radishes and Brussels sprouts to the pan, drizzle some olive oil, cover and cook for 10 minutes.
Once the polenta starts to thicken and gets a smooth texture, it is ready. Add a small cube of butter (optional), season well, give it a last stir and you are ready to serve.
Serve the creamy polenta with chorizo, radishes and Brussels sprouts with a nice glass of white wine. For the last touch, sprinkle the radishes with some sea salt.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
