Breakfast Polenta With Chorizo And Queso Fresco

Recipe Ingredients

1 1/3 cups	194g / 6.8oz	Crumbled queso fresco or feta cheese - - (abt 6 oz)
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
3 1/4 cups	770ml	Water
1 cup	62g / 2.2oz	Polenta (coarse yellow cornmeal)
		= (or regular cornmeal)
1		Bag frozen yellow corn kernels - (16 oz) - thawed
1 lb	454g / 16oz	Fresh link chorizo sausage - casings removed
1 lb	454g / 16oz	Cherry tomatoes - (abt 3 1/2 cups)

Recipe Instructions

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, saute 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.

Source:
Bon Appetit, December 2004

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