One thing about quarantine that has been interesting is that you can get very creative with using items that you know need to be used prior to them going bad. This recipe was just an inspiration because I happens to have some extra chorizo left.
Half pound bulk chorizo sausage
Half pound ground turkey
Two cloves garlic
Quarter cup finely ground Cotija
3cups water
One cup polenta
1/4 cup chopped cilantro
Minced garlic clove
1/2c cotija
1tsp. Tomato paste
1/2c tomatillo purée
1T heavy cream
1 T cilantro
2 tsp of your favorite hot sauce
Mix meat garlic and Cotija together in a bowl and thoroughly combined. Make small bite-size meatballs out of the meat mixture. Refrigerate for at least 30 minutes.
Bring 3 cups of water to a boil with a teaspoon of salt. Once boiling add polenta and start aggressively at first then decrease in temperature to a simmer. Add garlic tomato paste and cilantro. After about 20 minutes of cooking, add cotija
For the tomatillo cream sauce: mixed together all ingredients and allow it to sit at room temperature while cooking the remainder of the dish
Half pound bulk chorizo sausage
Half pound ground turkey
Two cloves garlic
Quarter cup finely ground Cotija
3cups water
One cup polenta
1/4 cup chopped cilantro
Minced garlic clove
1/2c cotija
1tsp. Tomato paste
1/2c tomatillo purée
1T heavy cream
1 T cilantro
2 tsp of your favorite hot sauce
Mix meat garlic and Cotija together in a bowl and thoroughly combined. Make small bite-size meatballs out of the meat mixture. Refrigerate for at least 30 minutes.
Bring 3 cups of water to a boil with a teaspoon of salt. Once boiling add polenta and start aggressively at first then decrease in temperature to a simmer. Add garlic tomato paste and cilantro. After about 20 minutes of cooking, add cotija
For the tomatillo cream sauce: mixed together all ingredients and allow it to sit at room temperature while cooking the remainder of the dish
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