Polenta with Spicy Tomato Chorizo
[Vegan]

The Method:

1. First, get your polenta going. In a small saucepan over medium heat, combine the broth and salt. Once the broth is boiling, add the cornmeal while stirring it constantly with a spatula. Reduce the heat to medium-low and cook the polenta for 15 minutes, stirring it every minute or so. Pour in the milk and cook the polenta for 5 to 10 minutes, stirring it every so often, until it is thick and smooth. Cover the polenta and keep it warm while you make the chorizo.
2. To make the chorizo, heat the oil in a large sauté pan over medium heat. Add in the onion and 1 teaspoon of the salt. Cook the onion for 2 minutes, stirring it frequently. Next, toss in the garlic and cook the mixture for 30 seconds, stirring it occasionally. You’ll be stirring both the polenta and the chorizo at the same time, so don’t walk away quite yet!
3. Add the paprika, coriander, cumin and chipotle powder. Toast the spices with the onion and garlic for 30 seconds. Toss in the mushrooms, bell pepper, sweet potato and agave. Cook down the vegetables for 5 minutes. Add the lentils, cherry tomatoes and 1 cup (240 ml) of the broth. Cover the pan and cook the mixture for 10 minutes. Uncover the pan and add the remaining 1 cup (240 ml) of broth. Cook the chorizo, uncovered, for 10 minutes, until the broth is absorbed and the sweet potato is tender.
4. Taste your chorizo for doneness—the lentils should be tender—and your desired level of spiciness; if you want the chorizo to be spicier, add more chipotle powder. Add the remaining 1 teaspoon of salt, adjusting the amount to your taste if needed. Grab three serving bowls and divide the polenta among them. Top the polenta with the chorizo, blistered cherry tomatoes, chili oil and lime wedges. Serve the polenta and chorizo immediately.