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    You are in: Home / Recipes / Polenta With Chorizo and Queso Fresca Recipe
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    Polenta With Chorizo and Queso Fresca

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    PBShakes's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 425°F.
    2. 2
      Mix water, polenta and corn in 13x9x2 glass baking dish (I used 9x9) Sprinkle generously with salt and pepper and stir to blend well.
    3. 3
      Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time.
    4. 4
      While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes.
    5. 5
      Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes.
    6. 6
      Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes.
    7. 7
      Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro.
    8. 8
      Serve hot.

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    Nutritional Facts for Polenta With Chorizo and Queso Fresca

    Serving Size: 1 (565 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 753.9
    Calories from Fat 410
    Total Fat 45.5 g
    Saturated Fat 16.6 g
    Cholesterol 99.7 mg
    Sodium 1426.1 mg
    Total Carbohydrate 55.4 g
    Dietary Fiber 6.0 g
    Sugars 3.2 g
    Protein 34.3 g

    The following items or measurements are not included:

    queso fresco

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