Breakfast Polenta with Chorizo and Queso Fresco
It’s time for more polenta!
You may be a little shocked at that sound of excitement; last week I tried out Mark Bittman’s Classic Polenta with some fantastic roasted vegetables, and wasn’t a huge fan.
today I am happy to share with you a much easier way to make polenta. It is in fact so easy, I am almost shocked that anyone makes it any other way.
Were you aware that polenta can be made in the oven?!
It takes all of 30 active seconds of stirring the ingredients, before you can pop it in the oven and literally not care one teensy bit until it’s done. Just stir it once halfway through and voila: polenta.
If I have to be honest though, this recipe has a lot going for it other than ease and simplicity. Sauteing chorizo (which I would eat all day every day if humanly possible) with fresh cherry tomatoes makes for a wonderful savory component; add some queso fresco with freshly chopped cilantro and you are in breakfast heaven!
Oh and the polenta includes whole kernels of corn, just in case you weren’t totally sold on the incredibly simple preparation.
This makes for an incredibly delicious and eye-catching breakfast – you can let the polenta do its work in the oven while you saute everything else, and it comes together in 30 minutes or less. Texture-wise, I am a much bigger fan of this version of polenta. It’s almost like a creamy cornbread (does that even make sense?!) and it’s carries the spiciness of the chorizo splendidly.
I’m starting to like polenta a little more. :O
Shrimp and grits are still my all-time favorite, but this version of polenta is just too simple and delicious to resist! I have one more experiment coming up, which will involve polenta in the slow cooker, before I make my final decision.
Needless to say, if the traditional method of preparing polenta has left you frazzled and frustrated, give this one a shot.
I found the recipe here on Epicurious, so go check it out and have a little fun with your next breakfast!