Chorizo Plantain and Polenta Bowl

Sort of inspired by a Kashi frozen meal, I made this on Sunday afternoon. It was a ton of work, but really good!

Ingredients:

- 8oz (about) fresh pre-washed kale
- 1 cup grits
- 4 cups water
- 1 cup shredded cheddar
- 1 Tbsp Tapatio (or other Mexican-style hot sauce, Cholula, etc)
- 1/2 teaspoon chili powder (to taste)

- 1 Tbsp vegetable oil
- 2 Tbsp coconut oil

- 2 large ripe plantains, peeled and sliced

- 1 small onion, finely diced
- 1/2 red bell pepper, diced
- 1 lb chorizo (veggie or meat)
- 1 15oz can beans, rinsed and drained (kidney, black, pinto would all be good)
- 1 ripe avocado, diced

Optional stuff to serve it with: salsa, cilantro, pumpkin seeds, sour cream, more Tapatio

Preparation:

- Steam kale for 6 minutes, then remove from heat
- Boil water and add grits, then cover and simmer 5-7 minutes, until thickened. Stir in cheddar, Tapatio, and chili powder, season to taste.
- Heat oil in large non-stick or iron skillet. Saute plantain until softened and browned. Remove from pan and set aside on a paper towel.
- Add onion to the empty pan, add more oil if needed, and saute 1-2 minutes, then add bell pepper and saute until softened.
- Add chorizo and break into little pieces. Cook until browned throughout, then add beans and stir well until whole mixture is heated through.
- Combine everything in a bowl, top with avocado, and enjoy!