Name: Breakfast Polenta with Chorizo and Queso Fresco
Prep time: 25 minutes
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)

Breakfast Polenta with Chorizo and Queso FrescoLeo Gong

This dish would be great served with fried eggs for brunch.

Market tip:

Polenta is the Italian name for coarse yellow cornmeal. It is available at some supermarkets, natural foods stores, and Italian markets. If you can't find it, regular cornmeal can be substituted in this recipe.

Recipe notes

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