Polenta With Chorizo and Queso Fresca

Ingredients

• 1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
• 1/2 cup chopped cilantro
• 3 1/4 cups water
• 1 cup polenta
• 1 (1 lb) bag frozen corn kernels, thawed
• 1 lb fresh link chorizo sausage, casings removed
• 1 lb cherry tomatoes (about 3 1/2 cups)
• salt
• pepper

Directions

1. 1

   Preheat oven to 425°F.

2. 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. 3

   Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time.

4. 4

   While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes.

5. 5

   Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes.

6. 6

   Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes.

7. 7

   Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro.

8. 8

   Serve hot.