Bret Grafton Creative

This Chorizo, Roasted Red Pepper, & Polenta Cornbread is an instant hit at your Thanksgiving or Christmas gatherings. This makes use of a find that I fell in love with years ago. It’s a pre cooked, organic, polenta that’s wrapped up like a sausage. It’s already thick & not like dry polenta grain. I grabbed a jar of fire roasted red peppers in oil & a 9oz package of Hot Cacique Chorizo Sausage as my flavor base. The texture is fluffy, not dry at all almost bordering on baked cornbread stuffing or polenta cake.

Chorizo, Roasted Red Pepper, & Polenta Cornbread
1 9oz package of spicy chorizo sausage
8 oz of fire roasted red peppers (I got mine from a 12 oz jar)
1 18oz package of cooked organic polenta
2 cups of flour
1 teaspoon each of baking powder, baking soda, & salt
1/2 cup of melted butter
1/2 cup of sour cream
1 & 1/2 cups of buttermilk
3 eggs
Cast iron skillet

Set the oven to 400 degrees F.
Grease the bottom of the skillet with vegetable oil. (I used cooking spray).
Set the skillet in the oven to heat up. (20 mins)
Dice the red peppers, & then sauté them with the polenta & chorizo in another pan till it becomes a mash. Then let cool.
In a bowl whisk together the flour, baking powder, baking soda, & salt.
Make a well in the center of the flour mixture & pour in the buttermilk, add in the eggs one at a time, then the sour cream & butter.
Fold the mash into the mix.
Carefully pour the mix into the hot skillet and bake till a toothpick comes out clean. (Another 20 - 25 mins). Check the bread in multiple places with the toothpick.