Colombian Corn & Chorizo Tamale Bowl
Creamy polenta base layered with spiced chorizo, cheese, and soft corn—all the tamale flavors in one skillet, ready in 20 minutes. Comfort food that tastes like home cooking.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- ½ lb chorizo, fresh (about 2 links), sliced into coins
- 1 cup cornmeal (polenta)
- 3 cups chicken broth
- 1.5 cups frozen corn kernels
- ¾ cup sharp cheddar cheese, shredded
- 2 tbsp butter
- 3 whole scallions, chopped (white and green parts)
Instructions
- 1
Heat a large skillet over medium-high. Add chorizo coins and cook, stirring, until edges brown and fat renders, about 4 minutes. Transfer to a plate.
- 2
Pour broth into the same skillet. Bring to a boil, then slowly whisk in cornmeal, stirring constantly to avoid lumps.
- 3
Reduce heat to medium-low. Stir in corn, butter, and salt to taste. Simmer, stirring every minute, until polenta pulls away from the pan, about 6 minutes.
- 4
Remove from heat. Stir in cheese until melted and creamy.
- 5
Divide polenta between bowls. Top with chorizo and scallions. Serve hot.
Tools you’ll need
- large skillet (12-inch preferred)
- whisk
- wooden spoon
- bowls
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