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Spicy Polenta Cakes with Mahi, Chorizo and Chimichurri

Spicy Polenta Cakes with Mahi, Chorizo and Chimichurri

Ingredients

Chimichurri Sauce

Polenta Cakes

Mahi and Chorizo

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.