Spicy Polenta Cakes with Mahi, Chorizo and Chimichurri
- 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
- 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
- Puree all ingredients in a food processor and transfer to a bowl. Cover and let stand at room temperature.
- Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium high heat.
- Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes.
- Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
- 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.
- Preheat a griddle pan over medium heat.
- Invert the polenta onto a clean cutting board and slice it into nine 3-inch circles or use a circular cookie cutter.
- 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
- For the Mahi, melt 2 Tbsp of butter in a large non-stick pan over medium-high heat.
- 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.
- For the chorizo, melt 1 Tbsp of butter in a large non-stick skillet over medium-high heat.
- 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.
- Stir in the Mexican oregano, cumin, and garlic and cook about 2 to 3 more minutes.
- Taste and add salt and freshly grand black pepper if needed.
To serve, place the polenta cakes on a plate, then top with the crumbled chorizo, mahi and chimichurri sauce.