Breakfast Polenta With Chorizo And Queso Fresco Food

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POLENTA WITH CHORIZO AND QUESO FRESCA



Polenta With Chorizo and Queso Fresca image

Oh my gosh YUM! What an awesome combination of flavors. Came from Sunset magazine. I left out the cilantro, cause I don't like it and used canned corn rather then frozen. Super easy to make. You gotta try it!

Provided by PBShakes

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 cups crumbled queso fresco (about 6 ounces) or 1 1/3 cups feta cheese (about 6 ounces)
1/2 cup chopped cilantro
3 1/4 cups water
1 cup polenta
1 (1 lb) bag frozen corn kernels, thawed
1 lb fresh link chorizo sausage, casings removed
1 lb cherry tomatoes (about 3 1/2 cups)
salt
pepper

Steps:

  • Preheat oven to 425°F.
  • Mix water, polenta and corn in 13x9x2 glass baking dish (I used 9x9) Sprinkle generously with salt and pepper and stir to blend well.
  • Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time.
  • While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes.
  • Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes.
  • Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes.
  • Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro.
  • Serve hot.

Nutrition Facts : Calories 754, Fat 45.6, SaturatedFat 16.6, Cholesterol 99.8, Sodium 1426.1, Carbohydrate 55.4, Fiber 6, Sugar 3.2, Protein 34.4

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