Name: Breakfast Polenta with Chorizo and Queso Fresco
Cook time: 25 minutes
Total time: 40 minutes
Yield: Makes 4 Servings
Ingredients: 1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces); 1/2 cup chopped fresh cilantro; 3 1/4 cups water; 1 cup polenta (coarse yellow cornmeal) or regular cornmeal; 1 1-pound bag frozen yellow corn kernels, thawed; 1 pound fresh link chorizo sausage, casings removed; 1 pound cherry tomatoes (about 3 1/2 cups)

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