I made this meal up when it was still warm last year as a great fresh meal to make on the grill. Well, it has been a lot warmer the past two weeks, so it is time to bring back some of our old grilled favorites. This meal is packed full of flavor, is SO quick to prepare, and really isn't too bad for you!
Chorizo from the grocery store will work fine, but if you want the good stuff, you have to get fresh Spanish chorizo. Most chorizo sausages from the regular grocery store are precooked by being smoked. They are also usually Mexican chorizo, which is spicier and also made with fattier cuts of pork. We love Moody Meats' chorizo... not only is it a fresh, less-fattening Spanish chorizo, but is also organic and local!
Chimichurri is Argentinean green sauce, comparable to Italy's pesto. It is really easy to make, and keeps for about 3 weeks in the fridge or 3 months in the freezer. If you don't want to make it yourself, Country Mouse City Mouse (available at local farmer's markets) has a great one; their version is what turned me on to making it myself.
chorizo on polenta with chimichurri
served with spinach salad & cilantro-ranch dressing
1/2 lb fresh chorizo sausage
1 roll of polenta, cut in 1/4 - 1/2 inch slices
Chimichurri sauce (recipe below)
- Grill sausages. Place polenta on grill when chorizo is almost done cooking.
- Serve with chimichurri sauce on top, alongside spinach or baby green salad with cilantro-ranch dressing.
SHORTEST RECIPE EVER! :)
chimichurri sauce
adapted from Bon Appetit
1 c. flat leaf parsley
1/2 c. extra virgin olive oil
1/3 c. red wine vinegar
1/2 c. cilantro
3 cloves garlic
1/2 tsp. red pepper flakes
1/2 tsp. cumin
1 tsp. salt
- Combine all ingredients in food processor and puree.
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