Polenta With Chorizo and Queso Fresca
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
PBShakes
United States
I am a wedding photographer that moonlights as an amatuer chef. My love of cooking started with experimenting in the kitchen with my mom. I considered culinary school for a while but thought better of making my peaceful hobby into a stressful profession! Friends and husband reap the benefits of my favorite hobby.