Sunday, July 8, 2012

Roasted Corn Polenta with Chorizo and Roasted Tomatoes

057 This is my take on grits and sausage.  The roasted corn polenta is buttery and creamy and pairs perfectly with the salty spiciness of the chorizo and the sweetness of the roasted tomatoes.  It can either be the perfect summer brunch using up leftover sweet corn or a nice hearty meal in winter to warm you up.  See after the jump for ingredients and recipe...
056 Ingredients:
  • 1 cup instant polenta
  • 3 cups water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup roasted corn kernels (either buy frozen from Trader Joe's or follow this recipe)
  • 1/3 cup manchego cheese, grated
  • salt and pepper for seasoning
  • olive oil, to drizzle tomatoes
  • 1 large link of chorizo
  • handful of cherry tomatoes per person, halved
  • 1 tablespoon rosemary, minced
  1. Preheat the oven to 325 degrees Fahrenheit.  Place cherry tomatoes on a baking sheet.  Drizzle with olive oil and sprinkle with rosemary and salt.
  2. Place in oven for approximately 20 minutes or until tomatoes are wrinkled from roasting (see pictures above).
  3. Meanwhile, in a medium saucepan, head 3 cups water and salt on medium high heat until boiling.  
  4. Stir in the polenta and reduce the heat.  Continue stirring for about 5 minutes or until polenta is thick and creamy. 
  5. Add the butter, machego cheese, and roasted corn.  Note if you are using frozen corn, heat it in the microwave for several minutes until defrosted and warm. 
  6. Slice chorizo into smaller rounds and sear on medium high heat in a saute pan until browned.
  7. To serve, place a large spoonful of polenta on a plate.  Sprinkle with chorizo pieces and more manchego cheese.  Place cherry tomatoes on the side.
  8. Enjoy! 


  1. This looks so good, I may have found my dinner inspiration!

  2. Yep, I'm hungry again though I just had dinner. Can't wait to see you soon.

  3. this looks delicious!
    xx theflossylife


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