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1
Make the polenta: Bring the chicken stock to a boil in a large pot.
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2
Add the polenta and whisk until fully incorporated, 3 to 4 minutes.
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3
Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes.
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4
Finish by folding in the melted butter.
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5
Keep warm.
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6
Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat.
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7
Add the onion and cook, stirring, until almost translucent, about 10 minutes.
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8
Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon.
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9
Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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10
Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes.
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11
Simmer until the sauce is thickened and reduced, about 15 minutes.
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12
Taste and season once more with salt and pepper.
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13
Keep warm.
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14
Make the lasagna: Wash, drain and finely slice the chard.
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15
Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to 4 minutes.
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16
Season with salt and pepper.
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17
Drain in a colander and squeeze out any excess moisture.
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18
Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square baking dish.
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19
Pour half of the polenta in the dish and spread out evenly.
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20
Top with half of the chorizo sauce and all of the chard.
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21
Sprinkle with half of each cheese.
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22
Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese.
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23
Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes.
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24
Turn on the broiler.
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25
Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes.
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26
Let sit for 25 minutes before serving.
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27
Photograph by Johnny Miller
