Breakfast Polenta with Chorizo and Queso Fresco

Ingredients for Breakfast Polenta with Chorizo and Queso Fresco

• 150g crumbled queso fresco or feta cheese (about 170g )

• 1/2 cup chopped fresh coriander

• 3 1/4 cups water

• 240ml polenta (coarse yellow cornmeal) or regular cornmeal

• 450g bag frozen yellow corn kernels, thawed

• 450g fresh link chorizo sausage, casings removed

• 450g cherry tomatoes (about 850ml )

How to make Breakfast Polenta with Chorizo and Queso Fresco

Preheat oven to 218°C. Toss cheese and coriander in small bowl. Mix 775ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.