Breakfast Polenta With Chorizo And Queso Fresco

By á-174942

Ingredients

• 1 1/3 cups crumbled queso fresco or feta cheese - (abt 6 oz)
• 1/2 cup chopped fresh cilantro
• 3 1/4 cups water
• 1 cup polenta (coarse yellow cornmeal) (or regular cornmeal)
• 1 bag frozen yellow corn kernels - (16 oz) thawed
• 1 pound fresh link chorizo sausage casings removed
• 1 pound cherry tomatoes - (abt 3 1/2 cups)

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13- by 9- by 2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.

Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.

This recipe yields 4 servings.

Market Tip: Polenta is the Italian name for coarse yellow cornmeal. It is available at some supermarkets, natural foods stores, and Italian markets. If you can't find it, regular cornmeal can be substituted in this recipe.