Grady's Marinara Sauce with Chorizo, Jicama and Jalapeño

Yields: 6-8 portions

2 tablespoons coconut oil
1 lb. bulk chorizo sausage
½ cup diced jicama (peeled, diced ½ inch)
1 jalapeno pepper (minced)
½ onion (diced)
Salt and pepper to taste
1 tablespoon chopped garlic
1 jar (24 oz) Grady's Chunky Pasta Sauce
3 tablespoons chopped fresh cilantro

Polenta, cooked to serve.

Directions:

1. Add coconut oil to 12-inch pan (saute pan). Turn burner on medium and add chorizo sausage. Cook 4 minutes stirring occasionally.

2. Add jicama and cook 5 minutes.

3. Add jalapeno and onion. Cook 3 minutes. Season with salt and pepper
   Note: Add more or less jalapeno depending on how hot you would like this dish.

4. Add garlic and cook one minute

5. Add jar of Grady's Pasta Sauce and simmer about 8 minutes.

6. Add fresh cilantro in last 6 minutes of cooking

7. Serve over polenta

Vegetarian: Substitute bulk sausage with plant-based protein Italian sausage