We hope you visit the Edible Stories blog often to find out what’s going on in an Edible land near you.
Another good reason to visit is that we’re going to use this blog as a recipe journal of sorts.
In fact, each season when 50+ new edible magazines come rolling off the press, we’re going to cook them, photograph them and write about them here. We invite you to try them out at home and to let us know what you think.
Here’s a sample of what you can expect – enjoy!
Polenta and Chorizo Breakfast
This recipe is from Santa Fe, which is where Edible Communities is located.
A hot creamy bowl of polenta with good chorizo is one of our all-time favorite breakfast meals, especially during the winter and early spring months when the mornings are still chilly.
The polenta takes 25-30 minutes to cook but it’s worth the wait.
1/2 lb. chorizo sausage
5 cups water
1 cup polenta or grits
2 tablespoons mascarpone cheese (or parmesan – see note below)
1 tablespoon butter
salt & pepper to taste
sour cream for garnish
cilantro for garnish
hot sauce to add heat (optional)
Cook chorizo sausage in a non-stick skillet on medium-high heat until done, approximately 10 minutes. Keep warm.
Cook polenta in a medium-sized, heavy bottom sauce pan by bringing 5 cups of lightly salted water to a boil, then slowly pouring in polenta while stirring constantly so that it doesn’t lump. Once all the polenta in stirred into the water and the mixture has returned to the boil, turn temperature down to medium-low and let cook for
25 minutes longer, stirring occasionally throughout the cooking process so that it doesn’t stick to the bottom of your pan.
Cook until polenta is the consistency of a thick custard. Turn off heat and stir in 1 tablespoon of butter and 1 tablespoons of mascarpone cheese. This will make the polenta quite creamy in texture. Season lightly with salt and pepper to taste.
Note: if you don’t have mascarpone cheese on hand, you can use a good quality parmesan instead — just finely grate it and stir it into the polenta after it’s cooked, just like you would the mascarpone.
Serve immediately by placing polenta into warmed soup bowls. Spoon cooked chorizo on top of polenta, then garish with sour cream, cilantro and hot sauce to taste.