Lasagna with polenta and chorizo sauce

Votes: 3

Photo of the dish: Johnny Miller

Time: 2 hours.
Complexity: easily
Servings: 6

A recipe for baked lasagna with fontina and mozzarella cheese. It's topped with polenta, Swiss chard, and a tomato-based chorizo sauce made with ground pork, garlic, and spices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For polenta:

950 ml lightly salted chicken broth
1 1/4 cups quick-cooking polenta
Coarse salt
2 tbsp. l. melted unsalted butter

For the chorizo meat sauce:

1 tbsp. l. olive oil
1 small onion, diced
450 g of minced pork
2 tbsp paprika
1 tbsp. granulated dried garlic
1 tbsp onion powder
1 tsp chili powder (See the recipe for the chili pepper spice mix here)
1 tsp ground cumin
Coarse salt and freshly ground pepper
2 tbsp red wine vinegar
4 cloves garlic, chopped
1 can (400 g) of canned baked tomatoes, diced

For lasagna:

1 bunch Swiss chard
1 tbsp olive oil, plus extra for the pan
1 clove of garlic, chopped
Coarse salt and freshly ground pepper
1/2 tbsp. coarsely grated cheese Fontina
1/2 tbsp. coarsely grated mozzarella cheese

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare polenta: In a large saucepan, bring the chicken broth to a boil. Add the polenta and cook, stirring constantly, for 3-4 minutes, until the polenta and liquid are combined. Add 1/2 teaspoon of salt; cover and continue cooking at medium heat for another 5-6 minutes. Stir in the melted butter toward the end of cooking. Keep the polenta warm.
Prepare the chorizo sauce: Pour olive oil into a large skillet and heat to medium-high heat. Add the onion and cook, stirring, for about 10 minutes, until the onion is almost translucent.

Add the ground pork and cook for 4-5 minutes, breaking up the meat with a wooden spatula. Add the paprika, granulated garlic, onion powder, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook the meat and spices for 1 minute, then add the vinegar, crushed garlic, and tomatoes.

Continue cooking until the sauce thickens, about 15 minutes. Season with salt and pepper to taste. Keep the sauce warm.

Prepare lasagna: Rinse the chard leaves under water, pat dry, and slice. In a large skillet, heat the olive oil and garlic to medium-high heat; add the chard and cook, covered, for 3-4 minutes. Season with salt and pepper. Drain the chard in a colander and squeeze out any excess moisture.
Preheat oven to 180°C. Lightly grease a 9-inch (23 cm) oval or 8-inch (20 cm) square baking dish with olive oil. Place half the polenta in the dish and spread evenly. Top with half the chorizo sauce and all the Swiss chard. Sprinkle with half of each cheese. Spread the remaining polenta on top, then the remaining chorizo sauce, and finally the remaining cheese.

Cover the lasagna with aluminum foil, place the dish on a baking sheet in the oven, and cook for 30 minutes. Once the timer is up, turn on the broiler. Remove the foil and continue cooking until the cheese is golden brown, about 3 more minutes. Let the lasagna rest for 25 minutes before serving.