Masa Polenta With Sausage & Peppers

Best Foods


  • 8 ounces chorizo sausage (fresh, crumbled)
  • 3 tablespoons vegetable oil (divided)
  • 3 red bell peppers (medium green and/or, sliced)
  • 1 sweet onion (medium)
  • 2 cloves garlic (chopped)
  • 2 1/2 cups water
  • 1 tablespoon knorr chicken flavor bouillon
  • 1/2 cup masa harina
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup Hellmann's or Best Foods Real Mayonnaise


  1. Cook chorizo in 12-inch nonstick skillet over medium-high heat, stirring frequently, until browned, about 4 minutes. Remove from skillet and set aside.
  2. Heat remaining 1 tablespoon oil over medium heat and cook garlic, stirring occasionally, 1 minute. Stir in water and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Gradually whisk in masa. Boil until thickened, about 2 minutes. Remove from heat and whisk in Hellmann's® or Best Foods® Real Mayonnaise. Stir in cilantro.
  3. Transfer polenta to serving platter, then top with sausage and peppers. Garnish, if desired, with crumbled queso fresco.
  4. Heat 2 tablespoons oil in same skillet over medium-high heat and cook green peppers and onion, stirring occasionally, until very soft, about 8 minutes. Remove from skillet and keep warm.
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