Cuban Polenta with Chorizo & Corn (Tamal en Cazuela)

Ingredients

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Pork and beef chorizo

  4 oz or 113g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  3 cloves, minced or 9g

• Water

  Plain, clean water

  2 cup or 473g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Cornmeal

  Whole-grain, yellow

  1 cup or 122g

• Salt

  Table

  1 ¾ tsp or 11g

Directions

1. Remove the seeds from the tomato and dice it. Finely chop the onion and mince the garlic. Set aside.
2. Puree the corn in a food processor until smooth.
3. Heat oil in a large saucepan over medium heat. Add chorizo and cook, stirring and breaking it up with a spoon, until it darkens in color, about 2 to 4 minutes.
4. Add the tomato, onion, and garlic; cook, stirring occasionally, until the onion is softened, about 3 to 4 minutes. Stir in the water, broth, cornmeal, salt, and pureed corn.
5. Bring to a simmer. Cook, adjusting the heat to maintain a gentle simmering bubble and stirring occasionally, until thick and creamy, about 15 to 20 minutes.