Best 2 Breakfast Polenta With Chorizo And Queso Fresco Recipes
Indulge in a flavorful and hearty breakfast with our exquisite Breakfast Polenta with Chorizo and Queso Fresco recipe. This delectable dish combines the creamy texture of polenta with the smoky spiciness of chorizo and the tangy freshness of queso fresco. Prepared using simple ingredients and easy-to-follow steps, this recipe is perfect for a satisfying and delicious morning meal.
This recipe also includes variations that cater to different dietary preferences and tastes. For a vegetarian option, you can substitute the chorizo with roasted vegetables like bell peppers, mushrooms, or zucchini. For a gluten-free version, use certified gluten-free polenta and double-check the ingredients in the chorizo to ensure it's gluten-free as well.
If you're looking for a quick and effortless breakfast, try our 5-Minute Polenta with Berries and Nuts recipe. This speedy and nutritious dish features instant polenta cooked in almond milk for a creamy and smooth texture. Topped with fresh berries, crunchy nuts, and a drizzle of honey, this recipe offers a delightful balance of flavors and textures.
For those who prefer a savory breakfast, our Cheesy Polenta Bake with Sausage and Eggs recipe is a must-try. This hearty and flavorful dish combines creamy polenta, savory sausage, and fluffy eggs, all baked to perfection. You can customize it with your favorite vegetables, cheese, and herbs for a personalized and satisfying breakfast.
Explore these diverse polenta recipes to kickstart your day with delicious and satisfying meals. Whether you're a fan of savory or sweet, vegetarian or meat-lover, these recipes have something for everyone. So, gather your ingredients, fire up your stove, and let's embark on a culinary journey that will tantalize your taste buds and fuel your body for the day ahead.
CHORIZO AND POLENTA LASAGNA
Steps:
- For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.
- For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.
- For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
- Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.
POLENTA WITH CHORIZO AND QUESO FRESCA
Oh my gosh YUM! What an awesome combination of flavors. Came from Sunset magazine. I left out the cilantro, cause I don't like it and used canned corn rather then frozen. Super easy to make. You gotta try it!
Provided by PBShakes
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mix water, polenta and corn in 13x9x2 glass baking dish (I used 9x9) Sprinkle generously with salt and pepper and stir to blend well.
- Bake 25 minutes, until water is absorbed and polenta is tender. Stir once within that time.
- While baking saute chorizo in large skillet over medium heat until browned, breaking into small pieces with wooden spoon, about 6 minutes.
- Add cherry tomatoes to skillet. Cover and reduce heat to medium. Simmer until tomatoes soften, about 6 minutes.
- Uncover, crush some tomatoes with fork and stir. Simmer until tomatoes release juices and sauce thickens, about 10 minutes.
- Spoon polenta onto plates, top with chorizo mixture, then cheese and cilantro.
- Serve hot.
Nutrition Facts : Calories 754, Fat 45.6, SaturatedFat 16.6, Cholesterol 99.8, Sodium 1426.1, Carbohydrate 55.4, Fiber 6, Sugar 3.2, Protein 34.4
Tips:
- Use coarse-ground cornmeal. This will give your polenta a more rustic texture and flavor.
- Cook the polenta slowly and stir constantly. This will prevent it from lumping and ensure that it cooks evenly.
- Season the polenta well. Salt, pepper, and a pinch of chili powder are all good starting points.
- Add your favorite toppings. Chorizo, queso fresco, and eggs are all classic options, but you can also experiment with other toppings, such as roasted vegetables, grilled shrimp, or crumbled bacon.
Conclusion:
Breakfast polenta is a hearty and delicious way to start your day. It's easy to make and can be customized to your liking. So next time you're looking for a new breakfast option, give polenta a try.
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