RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Breakfast page 1 >  Breakfast Polenta with Chorizo



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




Outdoor Dutch Oven Cookbook
by Sheila Mills
Serve this with fried or poached eggs/or brunch or breakfast.
Yield: 6 servings


• 1¾ cups crumbled queso fresco or feta cheese
• 3/4 cup chopped fresh cilantro
• 3½ cups water
• 1¼ cups polenta (coarse yellow cornmeal) or regular cornmeal
• 16 ounces frozen corn kernels, thawed
• salt and black pepper to taste
• 1 pound fresh link chorizo or your favorite spicy sausage, casings removed
• 1 pound cherry tomatoes


Combine cheese and cilantro. Set aside. Mix water, polenta, and corn kernels in a 12" Dutch oven or 9" X 13" glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, 25 to 30 minutes, stirring once. For a conventional oven, bake at 425°F.

Meanwhile, sauté chorizo in Dutch oven or heavy large skillet over medium-high heat until browned, about 6 minutes, breaking it into small pieces. Add tomatoes. Cover, reduce heat to medium, and simmer until soft, 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 and then cheese mixture.

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages