Spicy Fritter with Linguiça

Name: Spicy Fritter with Linguiça
Yield: 10
Ingredients: 4 cups of white cornmeal soaked overnight; 3 liters of water; 1 tablespoon of oil; 5 slices of crispy bacon, diced; 1 medium onion, diced; 2 pounds of linguiça, sliced into thin strips; 1 can of crushed tomatoes; 1 tablespoon of fresh thyme leaves; Salt to taste; 1 tablespoon of hot sauce

1
4 cups of white cornmeal soaked overnight
2
3 liters of water
3
1 tablespoon of oil
4
5 slices of crispy bacon, diced
5
1 medium onion, diced
6
2 pounds of linguiça, sliced into thin strips
7
1 can of crushed tomatoes
8
1 tablespoon of fresh thyme leaves
9
Salt to taste
10
1 tablespoon of hot sauce

Ingredients

1
4 cups of white cornmeal soaked overnight
2
3 liters of water
3
1 tablespoon of oil
4
5 slices of crispy bacon, diced
5
1 medium onion, diced
6
2 pounds of linguiça, sliced into thin strips
7
1 can of crushed tomatoes
8
1 tablespoon of fresh thyme leaves
9
Salt to taste
10
1 tablespoon of hot sauce

Directions

1
Drain the cornmeal and cook it in a large pot with water over medium heat, stirring occasionally, for 1 hour and 20 minutes or until mushy
2
In a skillet with oil and bacon, sauté the onion for 15 minutes or until golden brown
3
Add the linguiça and cook for an additional 10 minutes
4
Combine the crushed tomatoes, thyme, and salt; let it simmer for 5 more minutes
5
Season with hot sauce and adjust the seasoning as needed
6
Mix the cornmeal mixture well and check the seasoning; if necessary, add more salt
7
Remove from heat, let it rest for 15 minutes, and transfer to a mold or shape of 26 cm diameter greased with oil
8
Let it cool, unmold, and if desired, reheat in the oven before serving.