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Chorizo Squares*


1 lb Chorizo sausage
1 1/2 cup milk
1 1/2 cup water
1 Tbsp olive oil
1 tsp salt
1/2 tsp ground cumin
1/8 tsp red pepper
1 cup cornmeal
1/4 cup butter
Sour cream (for garnish)

Butter 9-inch square baking dish. In large skillet, over medium heat, cook sausage 15 minutes, crumbling meat with fork as it cooks; drain on paper towel. In heavy 3-quart saucepan, bring milk, water and oil to a boil. Add salt, cumin and red pepper. Gradually whisk in cornmeal, stirring constantly. Immediately reduce heat to very low. Cook, uncovered, 20 minutes. Stir in butter until melted; stir in Chorizo. Pour into prepared dish, spreading evenly. Cool, cover and refrigerate until firm, at least 1 hour. Preheat oven to 350 degrees. Cut cornmeal mixture in 48 bite-size squares, about 1 1/2 inches. Cover dish with foil. Heat 30 minutes. Serve warm.

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