Breakfast Polenta with Chorizo and Queso Fresco
Breakfast Polenta with Chorizo and Queso Fresco is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Spoon polenta onto plates.
Top with chorizo mixture, then cheese mixture.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
