Although June was fairly mild, the month of July is turning out to be a hot one here in DC, and probably the majority of the country. Since we don’t have a pool, we tend to hang out inside. 100+ degrees is not enjoyable! I’m hoping for a cooler next week!
Over the summer, meals tend to be simpler and easier. This is definitely one of them. You will have to turn on your stove, but it’s only for a very short period of time, and this is definitely well worth- have in the fridge and eat as leftovers. Tomatoes are in season here, so feel free to swap out the canned ones for some fresh!
Tomato Chorizo Sauce over Polenta
Adapted from: Cooking Light (May 2011)
1 tbsp olive oil
1 large onion, diced
1 lb (2 links) of soy chorizo sausage, crumbled
6 garlic cloves, minced
28 oz San Marino tomatoes whole, pureed (or tomato sauce)
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp cilantro
1 tsp red pepper flakes
1 cup water
3/4 cup corn meal
2 cups chicken stock/vegetable broth
2 tbsp chopped cilantro (optinal)
2 tbsp shredded cheddar cheese (optional)
Heat up olive oil in a large saucepan. Then, add in the onions and saute them until they are translucent. Next, add the crumbled soy chorizo sausage and garlic. Once that has cooked for about 3 minutes, add in the pureed tomatoes, chili powder, cumin, oregano, cilantro and red pepper flakes. Allow to cook for about 5 minutes.
In a medium pot, bring water, corn meal and stock to a boil. Allow the corn meal to cook for about 10 minutes, or until all of the liquid has been absorbed. Stir well, there should not be any chunks.
Serve polenta, with the sauce over it. Garnish with cilantro or shredded cheddar cheese.