Saturday, September 25, 2010

Breakfast Polenta

It's been awhile but my Weekend Breakfast Series is back.  

I usually keep a collection of online recipes that I find.  When I need something new, I delve into this collection. The recipe I chose is great for a few reasons. The best reason, is that it has a way to cook polenta in a 13x9 baking dish. While I don't mind making polenta on the stove, I prefer this method for breakfast so I can enjoy my morning coffee, instead of babysitting it. For those working girls like me who are always looking to multi-task when they are at home, this method can be used for polenta at any meal.

While this recipe is labled "Breakfast" this is a great idea for any meal including brunch.

Breakfast Polenta (Bon Appetit December 2004)
  • 1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
  • 1/2 cup chopped fresh cilantro
  • 3 1/4 cups water
  • 1 cup polenta (coarse yellow cornmeal) or regular cornmeal
  • 1 1-pound bag frozen yellow corn kernels, thawed
  • 1 pound fresh link chorizo sausage, casings removed
  • 1 pound cherry tomatoes (about 3 1/2 cups)
Preheat oven to 425°F. 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, sauté 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.


  1. Yum! That sounds delicious. I never thought to bake polenta before. This is a revelation to me. Thanks!

  2. I've actually never had polenta before. I love breakfast though, so this probably a safe recipe to start with :)

  3. I love polenta any time of the day!


Related Posts with Thumbnails