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Test Kitchen Approved

Cheddar Green Chile Polenta

Cheddar Green Chile Polenta

Cheddar Green Chile Polenta

Adapted from Lefty Spoon blog by Debi Welter

Yields

4 to 6 servings

Prep Time

2 Minutes

Cooking Time

10 Minutes

Adapted from Lefty Spoon blog by Debi Welter

A cheesy Hatch polenta that's the perfect side for grilled or blackened meats.

Serving Suggestions

Serve with extra shredded cheese, Blackened Chicken or shrimp, sliced steak, sausage, or eggs.

Recipe Notes

This dish has a medium heat. Adjust the Hatch Green Chile Powder based on your heat tolerance. This recipe was adapted from the Instant Pot Polenta recipe on LeftySpoon.com.

Ingredients

2 Tbsp. butter


4 cups chicken or vegetable broth

1 cup polenta or coarsely ground cornmeal

1 1/2 cups shredded cheddar cheese


Savory Spice ingredients in this recipe

  • Hatch Green Chile Powder

    Enjoy the popular flavor of authentic Hatch Green Chiles year-round with our Hatch Green Chile Powder. This hatch green chili seasoning is medium-h...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

    View full details
  • Black Lampong Peppercorn

    Lampong black peppercorns, sometimes spelled Lampung, are picked from ripened Lampong peppers that are cultivated in Indonesia. Because they are no...

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Directions

Traditional method: Melt butter in a medium pot over medium heat. Add Hatch Green Chile Powder and toast for 1 to 2 min., stirring constantly. Pour in stock and salt and bring liquid to a boil. Whisk in polenta and bring back to a simmer. Cook, stirring occasionally, for 8 to 10 min., or until polenta has thickened and is no longer gritty. Stir in cheddar cheese and ground black pepper to taste. 

Instant Pot method: Set Instant Pot to Saute and add butter. When melted, stir in Hatch Green Chile Powder and toast for 1 to 2 min., stirring constantly. Pour in stock and salt and bring liquid to a boil. Whisk in polenta, then put the lid on the Instant Pot, lock, and set to Porridge for 8 min. After cooking, let pressure release naturally, about 10 min. Whisk polenta thoroughly. Stir in cheddar cheese and ground black pepper to taste.