Brunch is by far the best meal of the day. It combines the ingredients of breakfast and lunch and not only that, it's a great excuse to sip champagne at ten-thirty in the morning.
This great little recipe calls for polenta. It's heartwarming and perfect to wake up to.
Breakfast Polenta with Chorizo and Queso Fresco
1 1/3 cups of crumbled queso fresco or feta (about 6 ounces)
1/2 cup of chopped cilantro
3 1/4 cups of water
1 cup of polenta
1 pound bag of frozen yellow corn kernels
1 pound of chorizo, casings removed
1 pound of cherry tomatoes
Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.