Corn, Chorizo & Kale Barley Bake

In a medium saucepan over medium heat, toast the barley in 1 tablespoon olive oil for 2 minutes until it is fragrant and nutty. 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.

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. Season with salt and pepper. Shove the onion and corn to the side of the pan, and add the chorizo into the pan. Cook the chorizo, breaking it apart as it cooks. When it is almost browned and cooked through, mix it with the corn and onions then shove the entire mixture to the side. Create as much open surface on the base of the skillet as possible. Add the kale, pressing down and turning over until it is wilted. Season with salt and pepper, then mix it in with the chorizo, corn and onion. Remove from heat.

Preheat your broiler to high.

Add the cream and 1 cup of cheese into the corn mixture. Add the cooked barley and mix well. Spread the entire mixture into an even layer, and top with the panko and remaining cheese. Place skillet 6 inches under the broiler for 3 minutes until the top is melted and brown.