Taste & Create: Corn & Chorizo Tart

For this month's Taste & Create event, I was paired with Chronicles in Culinary Curiosity. After browsing that blog, I decided to make the Corn & Chorizo Tart with Chipotle Cream, which she adapted from a Cooking Light recipe.

I thought this would be a tasty supper to go along with margaritas...and I was right! This dish is made up of a layer of corn-studded polenta topped spicy mixture of corn, peppers, & chorizo and finished with a sprinkling of cheddar cheese. It's baked until hot and melting. The tart and spicy chipotle-lime sour cream is a nice compliment to the casserole.

Corn & Chorizo Tart

For the cream:
8 oz. sour cream
2 teaspoons fresh lime juice
3 minced chipotle chiles, canned in adobo sauce

For the tart:
1 chopped onion
1 large jalepeno chili, seeded & chopped
14 ounces chorizo
3 1/2 cups corn kernels
3 garlic cloves, minced
2 cups water
1/2 teaspoon salt
3/4 cup dry polenta
1/2 cup (2 ounces) shredded cheddar cheese, divided

To prepare the cream, combine the first 3 ingredients in a bowl, stirring well. Cover and chill.

Preheat oven to 400°.

To prepare the tart, heat a large skillet over medium-high heat. Saute onion, garlic, chili in olive oil for about 5 minutes. Remove casings from sausage. Add sausage to pan, stirring to crumble & cook about 5 minutes. Add corn and sauté until lightly browned. Turn off heat and set aside.

Combine 2 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually stir in the polenta; cook 5 minutes or until thick, stirring constantly. Remove from heat, and stir in 1 1/2 cups corn mixture. Pour polenta mixture into prepared pan (a casserole dish coated with cooking spray). Sprinkle 1/4 cup cheese evenly over polenta mixture; top with remaining corn mixture. Sprinkle remaining 1/4 cup cheese over top.

Bake at 400° for 25 minutes or until lightly browned. Let stand for 5 minutes. Serve with chipotle cream.