Green chile polenta

September 25, 2012

Green chile polenta

by Andrew Gardner, Tucson CSA

4 cups of water
2 tablespoons olive oil or butter
1 teaspoon salt
1 cup polenta (also called coarse corn meal or corn grits)
Roasted green chiles, to taste; skins, seeds, and stems removed; chopped.

Place everything together in a pot and bring to a boil over medium heat, stirring constantly to avoid burning or lumps. After the contents boils, reduce the heat and stir constantly for five minutes. Cover and set aside to let the corn finish cooking and absorbing the water, about 20 minutes.

Three serving suggestions: (1) Eat it exactly as it is now, served with the rest of your meal; (2) scoop into a mold like a cake pan and chill overnight; then slice and pan fry in butter (This isn’t a particularly healthy option, but it is delicious); (3) add to scrambled eggs or tofu.

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