Circle B Kitchen
The instructions for this dish might look a bit involved, but if you read closely, you’ll see that this is super easy to throw together. While the polenta cooks in the oven, you can quickly toss the spinach ingredients together, cook the chorizo and fry some eggs. You could easily swap out the chorizo for some bacon or ham, but the combination of these flavors is just amazing.
Serves 4
For the polenta:
1 cup coarse ground polenta
4 cups water
1 teaspoon salt
2 tablespoons butter
½ cup grated parmesan cheese
For the spinach…
2 10-oz boxes frozen spinach, thawed and squeezed dry
½ teaspoon salt
50z soft goat cheese
¼ teaspoon black pepper
2-4 tablespoons milk
4 eggs
1 cup crumbled chorizo
Preheat oven to 350 degrees. Combine the polenta, water and salt in a 1 ½ quart baking dish. Bake uncovered for 45 minutes. Remove from the oven and stir in the butter and grated parmesan cheese. Keep warm.
If using raw chorizo in the casings, remove the casings, and brown in a medium hot skillet, breaking it up as it cooks. When cooked through, set aside and keep warm. I used turkey chorizo that was already cooked, so I just cut it up into chunks, and put it into the food processor until I had the right sized crumbles.
Combine all of the spinach ingredients in a small saucepan. Stir with a fork until well combined. Taste for salt and pepper. Add as much milk as needed to create a creamy consistency. You probably won't use all of the spinach if serving 4 people, but the leftovers are so good stirred into your scrambled eggs the next morning.
Fry the eggs until just set and still a bit runny, but thick.
To serve, place some polenta on a plate and top with some of the creamed spinach. Place the fried egg on top of the spinach, sprinkle with a little salt and pepper, and then a good sprinkling of the crumbled chorizo.