This dish would be great served with fried eggs for brunch.
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 information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
Preparation
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. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.
