I’ve been living in the dusty borderlands of Arizona for 35 years. This has instilled in me a sense of freedom in cooking, anchored by the fantastic flavors of Mexico and the Southwest. When making chorizo sausage one day I decided to take a left turn.

Avocado Polenta with Vegan Chorizo, Tomato Coulis, and Garlic Flowers

Category

Category name

Serves

4-6

For the Polenta Broth

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup minced shallots
  • 5 cups water
  • 1 tablespoon peppercorns
  • 1 tablespoon Ancho chili flakes
  • ½ onion, sliced
  • 2 bay leaves
  • 3 sprigs of thyme
  • Parmigiano Reggiano cheese rind, optional

Method

  1. Heat a medium-size pan over medium heat; add the oil and shallots, and cook until transparent, about 2 minutes. Add the water and bring to boil. Tie the peppercorns, onion, thyme, and Parmigiano Reggiano cheese rind in the cheesecloth to make a “tea bag.” Tie it to the handle, making sure that it’s submerged in the water. Once boiling, remove the “tea bag” and discard. Reserve 1 cup of infused liquid for later.

For the Polenta

Ingredients

  • 1 cup white polenta
  • 4 cups vegetable broth
  • 3 ripe avocados
  • ¼ cup minced shallots
  • Extra virgin olive oil
  • Freshly squeezed lemon juice
  • Sea salt
  • 2 tablespoons spinach, blanched, destemmed, puréed, and screened, optional

Method

  1. Bring the remaining 4 cups to a boil and slowly add polenta, whisking constantly until polenta is mixed. Reduce the heat to medium and cook, stirring until it’s creamy (around 15 minutes). Keep adding reserved liquid as needed so that it doesn’t form a crust or get too thick.
  2. In a bowl, mash the avocados with enough of the lemon juice to your taste.
  3. Once the polenta is cooked, fold in the avocado purée and season with extra virgin olive oil, salt, and lemon juice if needed.
  4. Fold in spinach purée for color, if using.

For the Lentil Chorizo

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 tomatoes, chopped
  • 2 cups Beluga lentils, soaked in warm water for 2 hours, rinsed and strained
  • 2 ½ tablespoons smoked paprika
  • ½ tablespoon Ancho chili powder
  • ¾ teaspoon crushed red chili pepper
  • ½ teaspoon ground cumin
  • ½ tablespoon onion powder
  • ½ tablespoon fresh oregano leaves, minced
  • ½ tablespoon fresh thyme leaves, minced
  • ¾ tablespoon cracked black pepper
  • ¾ tablespoon sea salt
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 3 tablespoons cornstarch

Method

  1. Heat the oil in a large stockpot over medium-high heat. Add the onions and sauté until translucent, approximately 3 to 6 minutes. Add the tomatoes and cook until the liquid has evaporated. Add the lentils and enough water to barely cover them; bring to a boil, then lower the heat to a simmer and cook until tender, about 20 minutes. (Keep watching, adding more water if needed). Once tender and fully cooked, keep them on the heat and continue to cook until most of the liquid has evaporated. Set aside to cool.
  2. Preheat oven to 350°F.
  3. In a medium bowl, combine the paprika, chili powders, and cumin. Spread them out on a baking sheet and toast until fragrant, about 5 minutes; set aside to cool. This can also be done in a small shallow pan over medium heat, shaking and stirring the spices until fragrant, 1 to 2 minutes.
  4. Stir the toasted spices, onion powder, garlic powder, oregano, and thyme into the lentils.
  5. Heat 1 tablespoon oil in a small sauté pan over medium heat; add the garlic and cook until translucent, making sure it doesn’t get any color (as it makes it bitter), remove from the heat and set aside.
  6. Place the cooked lentils in a mixing bowl, add the garlic, corn starch, and the spice mix, and stir together thoroughly but gently.

For the Tomato Coulis

Ingredients

  • 2 garlic cloves, minced
  • 1 pound tomatoes, chopped
  • Extra virgin olive oil

Method

  1. Heat a medium-size pot over medium heat; add the oil and garlic, and cook until fragrant – do not allow to color or burn. Add the tomatoes, and cook, stirring, until the liquid has evaporated. Once the mixture is dry, purée in a blender or push through a tammie or strainer. Taste and season with salt.

To Serve

Ingredients

  • Polenta, recipe above
  • Vegan lentil chorizo, recipe above
  • Tomato coulis, recipe above
  • Extra virgin olive oil
  • Cilantro leaves, for garnish
  • Garlic flowers, for garnish

Method

  1. Heat a thin film of oil in a sauté pan over medium heat. Shape about 3 tablespoons of the lentils into a quenelle or patty and add to the pan. Cook the “chorizo” until crispy, (treat it like ground beef).
  2. In a warm pasta bowl, scoop 6-8 ounces of polenta, dollop a couple of spoons of tomato coulis on top, then the cooked chorizo, and sprinkle with picked cilantro leaves and garlic flowers.