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Recipes

Breakfast Polenta with Chorizo and Queso Fresco

By Bon Appétit Test KitchenPhotography by Leo Gong

5.0

(2)

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Recipe information

  • 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)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-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.

    Step 2

    Meanwhile, sauté 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.

    Step 3

    Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.

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