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chicken chorizo and roasted vegetables

Roasted Vegetables and Chorizo over Polenta

This chicken chorizo and roasted vegetables over polenta recipe is a dynamite dinner! So much flavor and incredibly delicious!!

Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Servings 3 - 4
Author Janssen Bradshaw


Roasted Vegetables:

  • 1 to mato halved and then sliced
  • 1 red pepper thinly sliced
  • 1/2 red onion halved and thinly sliced
  • 1 yellow squash halved and thinly sliced
  • 2 Tablespoons olive oil
  • salt and pepper
  • 8 oz ground chorizo or sausage will work too


  • 1 cup milk
  • 2 cups chicken broth
  • 3/4 cup cornmeal
  • 1/2 cup shredded cheddar or colby cheese
  • salt and pepper to taste
  • 2 cups baby spinach roughly chopped
  • 4 eggs


  1. Preheat the oven to 400 degrees.
  2. On a baking sheet lined with foil, arrange the vegetables in a single layer, toss with olive oil and generously salt and pepper. Roast until soft and slightly browned, about 30-40 minutes. Set aside and leave the oven on.
  3. In an oven-proof skillet, cook the chorizo. Remove from the pan and drain. Set aside.
  4. In the same skillet, warm the milk and broth. Add the cornmeal and whisk to combine, then let it come to a gentle boil, stirring frequently. Add the cheese, stir to combine, then salt and pepper to taste.
  5. Sprinkle the spinach over the top of the polenta, then layer on the vegetables and finally the chorizo. With a spoon, make four wells and crack the eggs into them. Put the skillet in the oven and cook for about 10-15 minutes, until the egg whites are opaque.
  6. Serve immediately.

Recipe Notes

(adapted from Feasting at Home)