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1
In a medium saucepan over medium heat, toast the barley in 1 tablespoon olive oil for 2 minutes until it is fragrant and nutty.
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2
Add the chicken stock, bring to a boil, reduce heat to a simmer, cover and cook 45 minutes or until most of the liquid is absorbed.
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3
In a large cast iron (or other oven safe) skillet over medium heat, saute the onion and corn kernels in the remaining 1 tablespoon olive oil until onions are slightly softened.
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4
Season with salt and pepper.
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5
Shove the onion and corn to the side of the pan, and add the chorizo into the pan.
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6
Cook the chorizo, breaking it apart as it cooks.
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7
When it is almost browned and cooked through, mix it with the corn and onions then shove the entire mixture to the side.
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8
Create as much open surface on the base of the skillet as possible.
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9
Add the kale, pressing down and turning over until it is wilted.
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10
Season with salt and pepper, then mix it in with the chorizo, corn and onion.
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11
Remove from heat.
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12
Preheat your broiler to high.
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13
Add the cream and 1 cup of cheese into the corn mixture.
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14
Add the cooked barley and mix well.
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15
Spread the entire mixture into an even layer, and top with the panko and remaining cheese.
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16
Place skillet 6 inches under the broiler for 3 minutes until the top is melted and brown.
