Preheat oven to 425 degrees. 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, saute 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.


If you're not a fan of chorizo, a sweet Italian sausage works well in this recipe with feta cheese.

Mr Breakfast would like to thank MichiganDan for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Andym

Rating (out of 5):

Well worth a try, delicious!

Comment submitted: 5/19/2019 (#20769)



From Montlick

Yum! I think anything tastes good with chorizo!

Comment submitted: 12/25/2012 (#14997)

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