Breakfast Polenta with Chorizo and Queso Fresco

Breakfast Polenta with Chorizo and Queso Fresco
Photo by Leo Gong


  • 1 1/3 cups queso fresco or feta cheese
  • 1 pound cherry tomatoes
  • 1 pound fresh link chorizo sausage
  • 1 cup polenta (coarse yellow cornmeal) or regular cornmeal
  • 3 ¼ cups water
  • ½ cup fresh cilantro
  • 1 1-pound bag frozen yellow corn kernels

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. Me...

View full recipe at Epicurious


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