1 lb. Chorizo sausage
1 1/2 c. milk
1 1/2 c. water
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground cumin
1/8 tsp. red pepper
1 c. yellow cornmeal - stone ground
1/4 c. butter
Sour cream (for garnish)

Butter 9-inch square baking dish. In large skillet, over medium heat, cook sausage 15 minutes, crumbling meat with fork as it cooks; drain on paper towel. In heavy 3-quart saucepan, bring milk, water and oil to a boil. Add salt, cumin and red pepper. Gradually whisk in cornmeal, stirring constantly. Immediately reduce heat to very low. Cook, uncovered, 20 minutes. Stir in butter until melted; stir in Chorizo. Pour into prepared dish, spreading evenly. Cool, cover and refrigerate until firm, at least 1 hour. Preheat oven to 350 degrees. Cut cornmeal mixture in 48 bite-size squares, about 1 1/2 inches. Cover dish with foil. Heat 30 minutes. Serve warm.