Polenta With Chorizo And Queso Fresca – a delicious recipe with queso fresco, cilantro, water, polenta, corn kernels, chorizo sausage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0F.
2
Mix water, polenta and corn in 13x9x2 glass baking dish (I used 9x9) Sprinkle generously with salt and pepper and stir to blend well.
3
Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time.
4
While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes.
5
Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes.
6
Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes.
7
Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro.
8
Serve hot.
200
kcal
Calories
13
g
Fat
11
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 cups crumbled queso fresco (about 6 ounces) or 1 1/3 cups feta cheese (about 6 ounces), 1/2 cup chopped cilantro, 3 1/4 cups water, 1 cup polenta, and more.
Yes, Polenta With Chorizo And Queso Fresca falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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