Chorizo & Vegetable Chili with Cheese Polenta

In large pot, cook chorizo in oil until browned, about 5 minutes. Add corn, bell pepper, zucchini, jalapeños, and garlic; season with salt and pepper. Cool the vegetables about 10 minutes until softened. Add the spices and stir for 1 minute. Add 2 cups stock, tomatoes, corn and beans. Reduce heat and simmer uncovered until the chili thickens, about 10 minutes. In another pot, bring 2 cups of stick and 1 cup of water to a boil. Gradually whisk in polenta. Cook, whisking until thick and creamy, 5-8 minutes. Stir in the cheese. Divide the polenta among bowls, top with chili and scallions. From: Rachael Ray's "EVERY DAY" magazine, Ogunquit, 10/15/14