Tomato and Kielbasa "Shortcake"

1. 1

   Preheat oven to 425F.

2. 2

   Sift together flour, cornmeal, baking powder and soda, salt, and sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.

3. 3

   Stir together sour cream and water, then stir into flour mixture with a fork until just combined.

4. 4

   Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes.

5. 5

   Cool biscuits slightly on a rack.

6. 6

   Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon.

7. 7

   Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalapeo, stirring, until tomatoes are softened, 1 to 2 minutes.

8. 8

   Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.

9. 9

   Split warm biscuits and spoon filling and sour cream onto bottom halves.

10. 10

    Put tops on biscuits.

* Per serving · 4 servings · Values may vary.