Creamy Cuban-Inspired Polenta (Tamal en Cazuela)

Tamal En Cazuela


Marinate meat
1 pound               Boneless pork (chicken can be used) cut into ½ inch chunks
½ cup                 Old Havana Mojo - Citrus Garlic Marinade

To prepare Tamal en Cazuela

2 tablespoons       Extra virgin olive oil
16 oz                  Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce
2 teaspoons         Sugar (optional - add more or less to taste)
3 cups                 Chicken broth
1 1/2 cups           Yellow cornmeal
To taste              Salt, pepper, lime juice

1.  Marinate pork or chicken with Old Havana Foods Mojo - Citrus Garlic Marinade for at least 15 minutesor as long as overnight.
2.  Heat medium stockpot over high heat. Meanwhile drain pork from marinade, reserving both.
3.  Add olive oil to stockpot and swirl to coat bottom. Add drained meat to pot and brown for 3 minutes stirring frequently. 4. Turn down heat to medium, add Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce, sugar and reserved  marinade. Cook 3 minutes, stirring frequently to avoid scorching.
5.  Add chicken broth to pot and stir to combine. Immediately add cornmeal to pot in a steady stream stirring constantly to avoid forming lumps. Bring to a low simmer. Turn heat to very low, cover saucepan and cook approximately 10 minutes until cornmeal is soft and texture is no longer gritty.
6.  Season to taste with salt, pepper and lime juice.

Vegetarian Creamy Polenta
Omit meat but use all other marinade ingredients. Substitute vegetable broth for chicken broth.
Combine all ingredients in pot and bring to a low boil over medium heat.
Continue with steps 5 and 6 as above.
If desired for texture, add lightly seasoned sautéed onions and mushrooms to mixture just before serving.

Serves 6.

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