Tomato and Kielbasa "Shortcake"

Preparation

1. Make biscuits:

   Step 1

   Preheat oven to 425°F.

   Step 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.

   Step 3

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

   Step 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. Cool biscuits slightly on a rack.

2. Make filling while biscuits bake:

   Step 5

   Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalape‱o, stirring, until tomatoes are softened, 1 to 2 minutes.

   Step 6

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

3. Step 7

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