Chorizo & Mushroom Ragu over Creamy Polenta — Tiny Spoon Chef

The stuff:

• 1 carrot
• 1 lb. chorizo sausage
• 1/4 c parmesan
• 2 T hazelnuts, chopped
• 1 lemon (juice)
• 1 medium onion
• 1 small red bell pepper
• 1 T fresh rosemary
• 1 T EVOO
• 1/2 t black pepper
• 1/2 bunch swiss chard
• 1 lb. mixed mushrooms
• 1/2 T salt
• 1 1/2 c polenta
• 4 cloves garlic

Now what?

🥄 Bring about 5 cups of water to a boil, add salt then mix in dry polenta. Finish polenta with a sprinkle of parmesan (or more than a sprinkle if you want, go with your bad self).

🥄 Salt the chorizo and brown in a hot skillet until the fat has rendered out, remove from pan.

🥄 Add onions, carrot and pepper, saute until onions become translucent.

🥄 Add chopped mushrooms & swiss chard stems, saute until mushrooms are soft.

🥄 Plop the Chorizo back into the pan as well as the swiss chard leaves & 2T of rosemary. Stir until swiss chard becomes wilted.

🥄 Add in hazelnuts and some fresh lemon juice.

🥄 Sever then ragu over a bowl of polenta, and enjoy!

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