Spicy Polenta Cakes with Mahi, Chorizo and Chimichurri

Ingredients

Chimichurri Sauce

• 1 C (packed) fresh Italian parsley
• 1/2 C olive oil
• 1/3 C red wine vinegar
• 1/4 C (packed) fresh cilantro
• 2 garlic cloves, peeled
• 3/4 Tsp dried crushed red pepper
• 1/2 Tsp ground cumin
• 1/2 Tsp salt

Polenta Cakes

• 1 C milk
• 2 Tsp kosher salt
• 1 1/2 C quick-cooking polenta, medium or coarse-grain
• 1 C crumbled queso blanco cheese
• 2 Tbsp unsalted butter, plus more for greasing the pan
• 2 Tsp chopped fresh cilantro
• 1 Tsp freshly ground black pepper
• 2 jalapenos, seeded and diced
• 1/4 C olive oil

Mahi and Chorizo

• 12 oz Mahi Mahi
• 12 oz Mexican chorizo sausage, casings removed
• Salt and pepper to taste
• 3 Tbsp butter, divided
• ½ Tsp Mexican oregano
• ½ Tsp ground cumin
• 2 large garlic cloves, minced

Preparation

Chimichurri Sauce

1. Puree all ingredients in a food processor and transfer to a bowl. Cover and let stand at room temperature.

Polenta Cakes

1. Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium high heat.
2. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes.
3. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
4. Generously grease a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
5. Preheat a griddle pan over medium heat.
6. Invert the polenta onto a clean cutting board and slice it into nine 3-inch circles or use a circular cookie cutter.
7. Brush the cakes on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. Set aside and keep warm.

Mahi and Chorizo

1. For the Mahi, melt 2 Tbsp of butter in a large non-stick pan over medium-high heat.
2. Season mahi on both sides with salt and pepper to taste and place in the pan. Let the mahi cook for about 3 minutes, then flip over and let cook for another 3-4 minutes, until the fish is opaque.
3. For the chorizo, melt 1 Tbsp of butter in a large non-stick skillet over medium-high heat.
4. Add the chorizo to the pan and cook, stirring frequently, until lightly browned, about 5 to 7 minutes. While stirring, break up the chorizo into small pieces with a wooden spoon.
5. Stir in the Mexican oregano, cumin, and garlic and cook about 2 to 3 more minutes.
6. Taste and add salt and freshly grand black pepper if needed.

Plating instructions

To serve, place the polenta cakes on a plate, then top with the crumbled chorizo, mahi and chimichurri sauce.

• Servings: 4
• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Mexican, Seafood
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