Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)
Other
Amount to eat (1 servings)
Time to prepare: 15 mins to prep
Time to cook: 30 mins to cook
Amount to eat (1 servings)

Sugars

Sugar: 0g
Sucrose: 1g
Glucose: 0.3g
Fructose: 0.2g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 6.4g

Fats

Saturated: 2.3g
Monounsaturated:3.3g
Polyunsaturated: 1g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 2.4g 10%
Net Carbs: 21
Sodium: 860.9mg 36%
Potassium: 269.3
Cholesterol: 13.4

Nutritional Values (g)


Calories: 184 Fat: 7g
Protein: 7g Carbs: 24g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Corn (Yellow, whole kernel, frozen, microwaved)
2 cup / 282 grams
Olive oil (Salad or cooking)
1 tsp / 4.5 grams
Tomatoes (Green, raw)
1 large / 182 grams
Pork and beef chorizo (NAN)
4 oz / 113 grams
Onions (Raw)
1 small / 70 grams
Garlic (Raw)
3 cloves, minced / 9 grams
Water (Plain, clean water)
2 cup / 473 grams
Chicken broth (Soup, canned, ready-to-serve)
1 1/2 cup / 360 grams
Cornmeal (Whole-grain, yellow)
1 cup / 122 grams
Salt (Table)
1 3/4 tsp / 10.5 grams

Instructions

Step 1
Remove the seeds from tomato and dice. Finely chop onion, mince garlic. Set aside until recipe calls for it.
Step 2
Puree corn in a food processor until smooth.
Step 3
Heat oil in a large saucepan over medium heat. Add chorizo and cook, stirring and breaking up with a spoon, until darkened in color, 2 to 4 minutes.
Step 4
Add tomato, onion and garlic; cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Stir in water, broth, cornmeal, salt and the pureed corn.
Step 5
Bring to a simmer. Cook, adjusting the heat to maintain a gentle simmering bubble and stirring occasionally, until thick and creamy, 15 to 20 minutes.