Cooking Index - Cooking Recipes & IdeasBreakfast Polenta With Chorizo And Queso Fresco Recipe - Cooking Index

Breakfast Polenta With Chorizo And Queso Fresco

This dish would be great served with fried eggs for brunch.

Serves: 4 people

Recipe Ingredients

1 1/3 cups 194g / 6.8ozCrumbled queso fresco or feta cheese - - (abt 6 oz)
1/2 cup 8g / 0.3ozChopped fresh cilantro
3 1/4 cups 770mlWater
1 cup 62g / 2.2ozPolenta (coarse yellow cornmeal)
  = (or regular cornmeal)
1   Bag frozen yellow corn kernels - (16 oz) - thawed
1 lb 454g / 16ozFresh link chorizo sausage - casings removed
1 lb 454g / 16ozCherry 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.

Bon Appetit, December 2004


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