In the Kitchen: Chorizo E Mele

Executive Chef Jonathan Baptista of Camille’s joined us in The Rhode Show kitchen to show us how to make their Chorizo E Mele.


  • 1 cup polenta
  • 3 cup chicken stock
  • 1/2 cup crumbled gorgonzola
  • 1/2 cup thick sliced chorizo
  • 1/2 cup diced Golden Crisp apples
  • 1 tbsp Chefanod sage
  • 1/4 lb plus 1/4 cup butter
  • 1 tbsp fine dice chives
  • 3 tbsp butter
  • 1/2 cup blended oil for frying
  • 1 tbsp maple syrup
  • Salt and white pepper for seasoning


  1. Heat chicken stock in pot
  2. Slowly whisk in polenta until it pulls away from the edges. Whisk in 1/4 lb butter, gorgonzola, and chopped chives, season with salt and pepper
  3. Lay out on parchment paper on 1/2 sheet tray to cool. When cool slice into thick cuts and gently fry in 1/2 cup blended oil. Set aside
  4. Heat 1/4 cup butter in pan, before brown add chorizo than render and crisp with sage, add apples and caramelize.
  5. When chorizo is crisp and apples are caramelized add maple.
  6. Arrange cuts of polenta on plate and finish with chorizo apple mixture