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Published on February 08, 2012

Polenta with Chorizo & Queso Fresco

February 8, 2012

Polenta with Chorizo & Queso FrescoIngredients

  • 5 1/2 oz Instant Polenta
  • 2 3/4 Cup Water
  • 3/4 Cup + 2 Tbsp Corn, Frozen
  • 1/16 tsp Salt
  • 1/16 tsp Ground Black Pepper
  • 7 oz Chorizo Sausage, Raw
  • 7 oz Fresh Cherry Tomatoes, Fresh
  • 2 1/4 oz Queso Fresco Cheese, Crumbled
  • 1 3/4 oz Fresh Cilantro Leaves, Chopped

Directions

1. In a 2" deep 6 x 12 pan, combine 1 cup polenta, 3 1/4 cups water, 1 cup corn, 1/16 tsp salt and 1/16 tsp salt and 1/16 tsp pepper. Stir to combine. Bake in a preheated 400 degree F. standard oven, stirring once, for 25 minutes or until tender and all water is fully absorbed. Hold hot.
2. Heat a large heavy pot over high heat. Remove casing from sausage, add to pot and brown for 6 minutes, breaking into small pieces.
3. Add tomatoes, crushing with a fork. Cover, and simmer for 10 minutes. Hold hot.
4. In a bowl, combine cheese and cilantro. Hold refrigerated for use.

For Service:
5. Place 3/4 cup polenta on plate.
6. Top with 1 1/2 oz sausage and tomato mixture and 1/2 oz cheese and cilantro mixture.

Portion: Serve 6 oz polenta with 1 1/2 oz sausage and tomato mixture and 1/2 oz cheese and cilantro mixture.

Yield: 6 servings

Nutritional Data Per Serving

Calories 172, calories from fat 40, total fat 4.4g, saturated fat 1.7g, trans fat 0g, cholesterol 13.1mg, Sodium 125.6mg, total carbohydrate 27.1g, dietary fiber 2g, sugars 1.9g, protein 6.5g

Vitamin A 30%, Vitamin C 16%, Calcium 4%, Iron 14%

 

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