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. ---------------------------------------------------------------------------
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