Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
60 mins
Total Time:
80 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
8.83 oz
polenta
16.90 fl oz
chicken broth
7.06 oz
Chorizo
7.06 oz
corn kernels
2 cloves
garlic
1 tsp
Cumin
1 tsp
Paprika
1 tsp
Salt
14.12 oz
Black Beans
14.12 oz
Rice
Directions
Step 1
In a large pot, bring the chicken broth to a boil.
Step 2
Slowly whisk in the polenta, garlic, cumin, paprika, and salt. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Step 3
In a separate pan, cook the chorizo until browned and crispy. Remove from heat and set aside.
Step 4
Add the corn kernels to the polenta and stir to combine. Cook for an additional 5 minutes.
Step 5
Serve the Cuban Polenta with Chorizo & Corn hot, topped with the cooked chorizo. Serve with a side of black beans and rice.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
60 g
(240
kcal)
| Calories | 44.15 kcal | 2.21% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.883 g | 0.8% |
| Fat | 1.766 g | 1.26% |
| Carbohydrates | 5.298 g | 1.06% |
| Sodium | 88.3 mg | 17.66% |
| Fibers | 0.7064 g | 1.86% |
| Sugars | 0.3532 g | 0% |
| Protein | 2.2075 g | 2.6% |
| Vitamin C | 0.5298 mg | 0.59% |
| Calcium | 0.7064 mg | 0.14% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 0.883 mg | 0.18% |
| Alcohol | 0 g | 0% |
| Cholesterol | 4.415 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 1.766 mcg | 73.58% |
| Vitamin E | 0.5298 mg | 3.53% |
| Zinc | 1.3245 mg | 0.26% |
| Selenium | 1.766 mcg | 0.35% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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