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.
Puree corn in a food processor until smooth.
Heat 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.
1 1/2 starch, 1/2 vegetable, 1/2 high-fat meat