Tomato and Kielbasa Shortcake

Tomato and Kielbasa Shortcake created by gailanng

This interesting tomato recipe is from Gourmet Magazine. This makes a great end of summer brunch dish.

Ready In:
45mins
Serves:
Units:

ingredients

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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"This interesting tomato recipe is from Gourmet Magazine. This makes a great end of summer brunch dish."
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  1. gailanng
    The tomato/keilbasa filling is good, but almost a little heavy for the biscuit. The filling on it's own merit, is still very tasty, though. Speaking of the biscuit, this should be a separate recipe posting. It's sort of a cross between a biscuit and cornbread with a wonderful texture. Oooooohhhhh the creativeness that can stem from this biscuit base alone!
    Reply
  2. gailanng
    Tomato and Kielbasa Shortcake Created by gailanng
    Reply
  3. Chef Regina V. Smith
    This interesting tomato recipe is from Gourmet Magazine. This makes a great end of summer brunch dish.
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