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1
For 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.
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3
Sprinkle with salt; cover and cook over medium heat until thickened, about 5 minutes.
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4
Remove from heat and stir in melted butter.
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5
Cover and set aside.
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6
For the chorizo sauce: In a large pan, add olive oil, making sure to coat the bottom of the pan.
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7
Add the onion and cook, stirring occasionally, until almost translucent, about 5 minutes.
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8
Do not let the onions brown.
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9
Stir in the minced garlic and cook 1 minute longer.
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10
Add the ground pork by crumbling it into the pan and brown 4 to 5 minutes.
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11
Break up any chunks as it cooks.
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12
Add the paprika, onion powder, chili powder, cumin, salt and pepper and stir for 1 minute to incorporate the spices.
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13
Add vinegar and tomatoes and simmer over medium heat until sauce is thickened and reduced, about 15 minutes.
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14
Preheat oven to 350 degrees F and lightly oil an 8-inch square baking dish with olive oil.
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15
For the layers: Rinse the chard, pat dry and chop.
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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
In a large skillet over medium-high heat, heat olive oil.
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19
Add garlic and the chard and saute 3 to 4 minutes until soft.
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20
Remove from heat and let drain in a colander, pressing down to remove the liquid.
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21
To assemble: Pour half of the polenta into the baking dish and spread out evenly.
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22
Top with half the chorizo sauce and all of the chard and sprinkle with half of the cheese.
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23
Top with remaining polenta, spreading evenly, then the remaining chorizo and finish with the remaining cheese.
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24
Cover with aluminum foil, place the dish on a sheet tray and bake for 30 minutes.
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25
Remove from oven and carefully remove the foil.
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26
Turn on the broiler and place under broiler for a few minutes until the cheese gets bubbly, about 23 minutes.
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27
Turn off broiler.
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28
Remove dish from the oven and let cool for 20 minutes.
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29
Cut into squares and serve.
