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Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)
“Just a small amount of spicy fresh chorizo makes this Cuban polenta-like side dish more special. For this healthy corn porridge recipe, look for Mexican-style chorizo rather than the dry-cured Spanish variety.”
2 cups corn, fresh or frozen (thawed)
1 teaspoon extra-virgin olive oil
4 ounces fresh chorizo, casing removed
1 large tomato, seeded and diced
1 small onion, finely chopped
3 large cloves garlic, minced
2 cups water
1½ cups low-sodium chicken broth
1 cup fine yellow cornmeal
1¾ teaspoons kosher salt
1Puree corn in a food processor until smooth.
2Heat oil in a large saucepan over medium heat. Add chorizo and cook, stirring and breaking up with a spoon, until darkened in color, 2 to 4 minutes. Add tomato, onion and garlic; cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Stir in water, broth, cornmeal, salt and the pureed corn. Bring to a simmer. Cook, adjusting the heat to maintain a gentle simmering bubble and stirring occasionally, until thick and creamy, 15 to 20 minutes.