Chorizo and Polenta Lasagna Recipe

This spicy Chorizo and Polenta Lasagna is a stunning comfort food mashup as well as being gluten-free friendly. Layering creamy polenta instead of pasta sheets makes the base go incredibly soft and savory, which along with the smoky chorizo ragu adds a rich heartiness to this lasagna that is so comforting on a cold night.

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Chorizo and Polenta Lasagna Recipe Ingredients

• The Polenta Base:
  • 1 quart (4 cups) low-sodium chicken stock
  • 1 1/4 cups quick-cooking polenta
  • 2 tablespoons unsalted butter, melted
  • Kosher salt
• The “Chorizo” Sauce:
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 1 pound ground pork
  • Spices: 2 tbsp paprika, 1 tbsp granulated garlic, 1 tbsp onion powder, 1 tsp chili powder, 1 tsp ground cumin
  • 2 tablespoons red wine vinegar
  • 4 cloves garlic, minced
  • 1 can (14 oz) fire-roasted diced tomatoes
  • Kosher salt and freshly cracked black pepper
• The Filling & Assembly:
  • 1 bunch Swiss chard, washed and finely sliced
  • 1 tablespoon extra-virgin olive oil (plus more for pan)
  • 1 clove garlic, minced
  • 1/2 cup grated Fontina cheese
  • 1/2 cup grated Mozzarella cheese

How To Make Chorizo and Polenta Lasagna Recipe

1. Cook the polenta: Bring the chicken stock to a boil in a large pot. Whisk in the polenta gradually to avoid lumps. Cook for 3-4 minutes, whisking constantly. Sprinkle with 1/2 teaspoon salt, cover, and cook over medium heat for 5-6 minutes until thick and creamy. Fold in the melted butter. Cover and keep warm (it needs to be pourable).
2. Make the meat sauce: Heat olive oil in a large sauté pan over medium-high heat. Sauté the onion for 10 minutes until translucent. Add the ground pork and brown it for 4-5 minutes, breaking it up with a spoon.
3. Spice it up: Add the paprika, granulated garlic, onion powder, chili powder, cumin, salt, and pepper. Cook for 1 minute to toast the spices. Stir in the red wine vinegar, minced garlic, and fire-roasted tomatoes. Simmer for 15 minutes until the sauce is thickened and reduced. Taste and adjust seasoning.
4. Sauté the greens: In a separate skillet, heat olive oil and garlic over medium-high heat. Add the sliced Swiss chard and sauté for 3-4 minutes until wilted. Season with salt and pepper. Crucial: Drain the chard in a colander and squeeze out excess water so the lasagna isn’t soggy.
5. Assemble the layers: Preheat oven to 350°F (175°C). Lightly oil an 8-inch square or 9-inch oval baking dish. Pour half of the warm polenta into the bottom, spreading it evenly. Top with half of the meat sauce, then all of the drained chard. Sprinkle with half of the Fontina and Mozzarella.
6. Top layer: Spread the remaining polenta over the cheese layer. Top with the remaining meat sauce and the rest of the cheese.
7. Bake: Cover with foil and bake on a sheet tray for 30 minutes. Remove the foil, turn on the broiler, and broil for 3 minutes until the cheese is bubbly and golden.
8. Rest: Let the lasagna sit for 25 minutes before serving. This allows the polenta to set so you can cut clean slices.

Recipe Tips

• Homemade Chorizo: This recipe creates a “chorizo-style” flavor using ground pork and spices. Using smoked paprika is essential here to mimic the smoky flavor of cured Spanish chorizo.
• Polenta Consistency: The polenta must be warm and pourable when you assemble. If it cools down and hardens in the pot, whisk in a splash of hot water or extra chicken stock to loosen it up before layering.
• Squeeze the Greens: Swiss chard releases a ton of water. You absolutely must squeeze it dry after sautéing. If you skip this, the water will pool at the bottom of your dish and make the polenta soupy.
• The Resting Period: Do not try to cut this immediately out of the oven. Polenta needs time to firm up as it cools slightly. If you cut it too soon, it will be a delicious but messy puddle.

What To Serve With Chorizo and Polenta Lasagna Recipe

This Chorizo and Polenta Lasagna Recipe is a heavy, rich dish that serves as a complete meal. However, a crisp side is always welcome. A simple Fennel and Orange Salad adds a bright, citrusy crunch that cuts through the pork fat and heavy corn base. For a bread option, serve crusty Sourdough Bread to mop up any sauce. A glass of Spanish Rioja or a spicy Zinfandel pairs perfectly with the paprika and cumin flavors.

How To Store Chorizo and Polenta Lasagna Recipe

• Refrigerate: Store leftovers in the baking dish tightly covered with foil, or transfer to an airtight container. It keeps well for up to 4 days.
• Reheat: Reheat individual squares in the microwave, or warm the whole dish in a 350°F oven for 20 minutes.
• Freeze: You can freeze baked portions. Wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge. Note that the chard texture might become slightly softer.

Chorizo and Polenta Lasagna Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 32g

Nutrition information is estimated per serving.

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