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Beef Picadillo and Sofrito Polenta Cake with Chayote
There's nothing more comforting than perfect picadillo! Chef Anthony makes his version with ground beef and the traditional green olives, capers, and golden raisins, plus a burst of flavor from sofrito, a mixture of peppers, tomatoes, onions, and garlic cooked down. Chef carries that zippy sofrito flavor through the dish and into a creamy polenta cake with chayote. A side of spicy tomato and jalapeño pico de gallo brings a pop of heat and acidity to round out this delicious dish.
Nutritional facts
Protein
31g
Carbs
62g
Calories
630
Fat
30g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Red Onion, Avocado Oil, Vegetable Base, Onion Powder, Garlic Powder, Black Pepper, Cumin, Golden Raisins, Cilantro, Capers, Garlic, Agave Syrup, Sugar, Onion, Kosher Salt, Cotija Cheese, Sazon, Lime Juice, Sofrito, Ground Beef, Pickled Jalapeno Peppers, Canola Oil, Canned Tomato, Italian Parsley, Green Olives, Cornmeal, Chayote Squash
Reviews
4.1
Based on 313 reviews
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Anthony Nichols · 11/15/23
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
You can find Anthony Nichols’s meals in...