Blue Corn Polenta
Accompany with sauteed bell peppers.
1 pound chorizo sausage
1 large onion, chopped
1 fresh or canned jalapeno chili, stem and seed removed, and chili minced
1/8 teaspoon each ground cumin and cayenne
3 cups water
1 1/2 cups blue cornmeal for tortillas
1 1/2 cups regular-strength chicken broth
1/4 cup (1/8 lb.) butter or margarine
Remove sausage casings and crumble meat in a 5-to 6-quart pan over medium heat.
Cook sausage, uncovered and stirring often, until well browned. Drain all but 3
tablespoons fat from pan. To pan add onion, chili, cumin, and cayenne and cook,
stirring often, until onion is limp, about 10 minutes. Add water and bring to a
boil.
Mix cornmeal and broth together in a bowl. Gradually add cornmeal mixture to the
boiling liquid, stirring with a long-handled spoon, until it returns to boil.
Reduce heat and simmer, stirring, until polenta is very thick, 25 minutes.
Immediately pour polenta into a 5-by 9-inch loaf pan, spread evenly, and let
stand until cool and firm.
Invert polenta onto a board and cut into 1/2-inch-thick slices. Melt 2
tablespoons butter in a 10-to 12-inch frying pan over medium heat. Lay slices in
pan without crowding and cook until browned, about 2 minutes a side. Keep warm
as cooked. Repeat to cook remainder, adding butter as needed. Makes 4 to 6
servings.