Spanish Chorizo-Spiced Halloumi Skewers with Charred Romesco & Crispy Polenta Squares

Ingredients

• 1 lb halloumi cheese, cut into ¾-inch cubes
• 2 tsp Spanish paprika, smoked
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 5 tbsp olive oil, divided
• 1 cup polenta, dry, cornmeal
• 4 cups vegetable broth
• 3 tbsp butter
• 1/2 cup parmesan cheese, grated
• 3 whole red bell peppers, roasted or jarred
• 1/2 cup almonds, roasted
• 3 whole garlic cloves
• 2 tbsp sherry vinegar
• 1/2 tsp smoked paprika, for romesco
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 whole lemon, for zest and juice
• 8 whole wooden skewers, soaked in water

Instructions

1. 1

   Prepare polenta: Bring vegetable broth to boil in a large saucepan. Whisk in polenta slowly to avoid lumps. Reduce heat to low and stir frequently for 25-30 minutes until thick and creamy. Stir in butter and parmesan. Pour onto a parchment-lined baking sheet, spread ½-inch thick, and refrigerate until firm (at least 20 minutes).

2. 2

   While polenta sets, make romesco: Blend 2 roasted red peppers, almonds, garlic, sherry vinegar, smoked paprika, and 2 tbsp olive oil until smooth. Season with salt and pepper. Transfer to serving bowl.