Cabo Verdean Xerém

Ingredients

• 2 cups coarse cornmeal (xerém)
• 300g linguica sausage or salted fish, sliced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups water
• Salt to taste

Instructions

1. 1Heat olive oil in a pot and brown the linguica sausage or salted fish, then set aside.
2. 2In the same pot, sauté the onion and garlic until soft.
3. 3Add the chopped tomatoes and cook until they form a light sauce.
4. 4Pour in the water and bring to a simmer.
5. 5Gradually whisk in the coarse cornmeal, stirring continuously to prevent lumps.
6. 6Return the sausage or fish to the pot and cook on low heat, stirring often, for 20-25 minutes until thick and creamy, similar to polenta.
7. 7Season with salt and serve hot in bowls.

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