Polenta Chorizo Casserole

For the polenta:
Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated.
Sprinkle with salt; cover and cook over medium heat until thickened, about 5 minutes. Remove from heat and stir in melted butter. Cover and set aside.

For the chorizo sauce:
In a large pan, add olive oil, making sure to coat the bottom of the pan. Add the onion and cook, stirring occasionally, until almost translucent, about 5 minutes. Do not let the onions brown. Stir in the minced garlic and cook 1 minute longer.

Add the ground pork by crumbling it into the pan and brown 4 to 5 minutes. Break up any chunks as it cooks. Add the paprika, onion powder, chili powder, cumin, salt and pepper and stir for 1 minute to incorporate the spices.

Add vinegar and tomatoes and simmer over medium heat until sauce is thickened and reduced, about 15 minutes.

Preheat oven to 350° F and lightly oil an 8-inch square baking dish with olive oil.

For the layers:
Rinse the chard, pat dry and chop. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.

In a large skillet over medium-high heat, heat olive oil. Add garlic and the chard and sauté 3 to 4 minutes until soft. Remove from heat and let drain in a colander, pressing down to remove the liquid.

To assemble:
Pour half of the polenta into the baking dish and spread out evenly. Top with half the chorizo sauce and all of the chard and sprinkle with half of the cheese. Top with remaining polenta, spreading evenly, then the remaining chorizo and finish with the remaining cheese.

Cover with aluminum foil, place the dish on a sheet tray and bake for 30 minutes. Remove from oven and carefully remove the foil. Turn on the broiler and place under broiler for a few minutes until the cheese gets bubbly, about 2–3 minutes.

Turn off broiler. Remove dish from the oven and let cool for 20 minutes. Cut into squares and serve.