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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F. | 2. Mix water, polenta and corn in 13x9x2 glass baking dish (I used 9x9) Sprinkle generously with salt and pepper and stir to blend well. | 3. Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time. | 4. While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes. | 5. Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes. | 6. Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes. | 7. Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro. | 8. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
queso fresco	1 1/3	cups	crumbled	486.3733	4.8475	29.4264	38.7472
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
water	3 1/4	cups		0.0	0.0	0.0	0.0
polenta	1	cup		403.4676	0.0	89.7602	2.2667
corn kernel	1	bag	thawed frozen	-	-	-	-
chorizo sausage	1	lb		2063.8847	8.437000000000001	109.3178	173.5931
cherry tomato	1	lb		403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.