good with fried eggs for brunch
1- Preheat oven to 425 F.
2- Toss cheese and cilantro in a small bowl, set aside.
3- Mix 3 1/4 cup water, polenta, and corn kernels in a 13x9x2 inch glass baking dish.
4- Sprinkle generously with salt and pepper and stir to blend well.
5- Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.
6- Meanwhile, saute choizo in a heavy large skillet over medium heat until browned, breaking into small pieces. Add cherry tomatoes to skillet. Cover and reduce heat. Simmer until tomatoes release juices and sauce thickens slightly. About 10 minutes.
7- Spoon polenta on plates, top with chorizo mix then chees mix.
from bon appetite.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2123g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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