Chourico and Polenta
Recipe courtesy of www.choponionsboilwater.com
For the Polenta
6-1/2 cups of water
2-1/2 cups of polenta
2 tsp salt
For the sauce
2 tablespoons olive oil
1 carrot (chopped fine)
1 stick of celery (chopped fine)
1 onion (chopped fine)
1 bay leaf
1 cup of dry white wine
2 cups tomatoes (chopped)
1-2 tablespoon tomato paste
4 cloves of garlic (thinly sliced)
1 tablespoon parsley (finely chopped)
Salt and pepper to taste
For vegetable and chourico mixture
1 tablespoon peanut oil
1 red pepper (cut into large 1" dice)
1 large onion (frenched)
1-1/2 cups grape or cherry tomatoes
1 lb. (approx) of chourico
1/4 cup chopped fresh parsley
Set the oven to 350°F. While the oven warms prepare the polenta.
In a large pan over high heat bring the 6-1/2 cups of water and 2 tsp of salt to a high boil.
Whisk in the polenta in a slow steady stream. When the polenta begins to thicken switch to a wooden spoon and continue constantly stirring until the polenta begins to pull away from the sides of the pan.
Transfer the polenta into a large, square glass dish to a depth of 1 inch. Cover with aluminum foil and place in the fridge until it sets (about 1 to 2 hours).
Place the chourico in a lightly oiled oven-proof pan and place it in the oven for about 30 minutes. You'll want to keep an eye on it. You want it to roast so that the skins crisps up nicely without drying out the rest of the sausage. When done remove from the oven and keep warm. Do not shut off the oven.
To prepare the sauce
Place a sauce pan over medium-high heat. Add the olive oil and when it begins to shimmer add the carrot, celery, onions and bay leaf. Sauté well until the vegetables begin to brown.Add the wine to mixture and deglaze. Allow the wine to boil off and let the mixture thicken.
Add the tomatoes, tomato paste, parsley and garlic to the mixture and lower to a simmer. Check for, and adjust seasoning.
To prepare the vegetables and chourico
Warm the polenta in the oven while you prepare and cook the vegetables and chourico.
Slice the chourico into 1/2" thick pieces. Set aside.
Place a large fry pan or wok over high heat. Add one tablespoon of oil and immediately add the red pepper, frenched onion and cherry or grape tomatoes. Cook them stirring frequently. You want them heated and cooked through, but still crunchy. Add the chourico at the end for a few moments to warm it further.
To serve, place the polenta on a plate. Spread some of the sauce over the polenta. Add the vegetable and chourico mixture and then top with a little more sauce. Garnish with freshly chopped parsley.