Polenta With Chorizo And Queso Fresca

Directions

1. 1
   Preheat oven to 425°F.
2. 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. 3
   Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time.
4. 4
   While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes.
5. 5
   Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes.
6. 6
   Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes.
7. 7
   Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro.
8. 8
   Serve hot.