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Breakfast page 1 >  Breakfast Polenta with Chorizo


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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.


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