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Cheesy Polenta with Southwestern Ragu
10 Prep Time
minutes
35 Cook Time
minutes
45 Total Time
minutes
5 Serving
size
Print Recipe
Ingredients
- 1 C chicken broth
- 2 C milk
- 1 C coarse yellow corn meal
- 4 T cream cheese
- 1 C cheddar cheese
- 1 C frozen corn
Southwestern Ragu:
- 1 pkg (12 oz.) Turkey kielbasa, sliced
- 1 tsp oil
- 1 red or orange bell pepper, diced
- 1 large onion, chopped
- 1 C frozen corn
- 1 large can diced tomatoes, drained
- 1 can black beans, drained
- 2 tsp cumin powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 C sour cream
- 1 C salsa
- 1 C shredded cheddar cheese
- 1 avocado, sliced
- ½ C cilantro, chopped
- ½ lime
Preparation
- Bring chicken broth and milk to a boil over low heat. Remove from heat and whisk in corn meal.
- Reduce heat and cook 5-10 minutes. Add cream cheese, cheddar cheese, and corn. Stir and heat thoroughly. Remove from heat.
Southwestern Ragu
- Heat pan with oil on medium high heat. Add kielbasa, peppers, and onions and sauté until onions are soft, about 5 minutes.
- Add corn, tomatoes, black beans, cumin, chili, garlic, and red pepper flakes.
- Cook down until most of the liquid is gone for about 20 minutes.
Serving Instructions: Plate with bottom layer of cheesy polenta topped with sausage ragu. Top with shredded cheddar, dollop sour cream, salsa, cilantro, and avocado. Squeeze with lime and serve.
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