Ingredients for 4 servings

¼ cup Mayonnaise
½ cup masa harina
1 medium sweet onion, chopped
1 Tbsp. Chicken flavor Bouillon
2 cloves garlic, finely chopped
2 Tbsp. chopped fresh cilantro
2 ½ cups water
3 medium green and/or red bell peppers, sliced
3 Tbsp. vegetable oil, divided
8 ounces fresh chorizo sausage, crumbled

Directions

Cook chorizo in 12-inch nonstick skillet over medium-high heat, stirring frequently, until browned, about 4 minutes. Remove from skillet and set aside.

Heat 2 tablespoons oil in same skillet over medium-high heat and cook green peppers and onion, stirring occasionally, until very soft, about 8 minutes. Remove from skillet and keep warm.

Heat remaining 1 tablespoon oil over medium heat and cook garlic, stirring occasionally, 1 minute. Stir in water and Chicken flavor Bouillon. Bring to a boil over high heat. Gradually whisk in masa. Boil until thickened, about 2 minutes. Remove from heat and whisk in Mayonnaise. Stir in cilantro.

Transfer polenta to serving platter, then top with sausage and peppers. Garnish, if desired, with crumbled queso fresco.