Makes about 4 servings
CHORIZO & FIGS:
2 pounds raw chorizo links
2 cups dried figs, stems removed, sliced in half
1 1⁄4 cups sherry vinegar
2⁄3 cup balsamic vinegar
1 cup brown sugar
1 1⁄2 cups water
1 1⁄2 teaspoons cinnamon
3 garlic cloves, minced
2 tablespoons olive oil
Preheat oven to 350 degrees.
Place chorizo links in a single layer on a baking sheet and roast for 15 minutes, until cooked through. Let cool and slice at an angle.
While chorizo is roasting, combine vinegars, sugar, water and cinnamon in a small saucepan. Bring to a boil. Add figs and let simmer until figs are plump, about 10 minutes.
Place sliced chorizo into a saute pan with garlic and olive oil and saute over medium heat until garlic is golden, about 5 minutes.
Transfer chorizo into a serving bowl and add fig mixture, or divide each into four smaller bowls.
Serve with polenta.
Makes about 4 cups, or about 4 servings
2 1⁄2 cups milk
2 cups water
1 cup cornmeal
2 teaspoons salt
1⁄4 cup grated parmesan
In a sauce pot, bring milk and water to a boil. Reduce heat to low. While whisking constantly, slowly pour cornmeal into the pot. Continue to whisk, adding salt and parmesan.
Cook over low heat, whisking constantly until polenta thickens.
After five minutes, pause whisking occasionally to check for an occasional bubble: that means polenta is done.