Tomato and Kielbasa Shortcake
This interesting tomato recipe is from Gourmet Magazine. This makes a great end of summer brunch dish.
INGREDIENTS
NutritionFor the Biscuits
- 1
- 1⁄2cup yellow cornmeal
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
- 1⁄4teaspoon sugar
- 1 1⁄2
- 1⁄2cup sour cream
- 1⁄4
- 3tablespoons water
For Filling
- 1⁄2
- 1
- 1⁄2
- 1
- 1⁄3
- 1 1⁄2tablespoons fresh lime juice
For Topping
- 2⁄3
- 2teaspoons water
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DIRECTIONS
- Make Biscuits:
- Preheat oven to 425°F.
- Sift together flour, cornmeal, baking powder, baking soda, salt, sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
- Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
- Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in the middle of oven until pale and golden and cooked through - 15 to 20 minutes. Cool biscuits slightly on a rack.
- Make Filling While Biscuits Bake:
- Brown kielbasa in a large heavy skillet over moderate heat, turning it and transfer it to a bowl with a slotted spoon. Our off all but 1 tablespoons fat from skillet, then cook the tomatoes, onion and jalapeno, stirring, until tomatoes are softened, 1 to 2 minutes.
- Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
- Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.
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