
Kidney Bean Chili w or w.out Roasted Pork, Sweet Corn and Poblano Grits, Fresh Cortido
Unwrap the grits (polenta) and cut each piece into 6-8 smaller pieces. Pat them dry.
Heat a generous portion of oil or butter or both in a non stick or well seasoned sauté pan - enough to just cover the pan bottom. Heat over medium high. When hot, add the pieces of polenta. Start with the 'skin' side down first. Work in batches and do not over crowd the pan. Pan fry them 3-4 minutes per side to brown and crisped. Manage the heat and oil to keep them frying nicely. Transfer to paper towels, then serving plates.
Alternately, bake the polenta whole in a well buttered or oiled baking dish at 325 for 15-20 minutes.
Heat the chili in a sauce pan gently. Add a little water if needed. Bring to a simmer, simmer 2-3 minutes, check the seasoning and serve.
Serve the cortido ( fermented cabbage and vegetables, like a sauerkraut, but from El Salvador ) on the side.
Roasted Butternut Bisque, Whole Wheat Batard, Blue Moon Mixed Greens
Heat the soup.
Warm the bread.
Dress the salad.
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