Cheddar Green Chile Polenta Recipe
Active Prep: 2 min
Cook: 10 min
- 2 Tbsp. butter
- 2 tsp. Hatch Green Chile Powder
- 4 cups chicken or vegetable stock
- 1/2 tsp. Kosher Salt
- 1 cup polenta or coarsely ground cornmeal
- 1 1/2 cups shredded cheddar cheese
- Freshly ground black pepper, to taste
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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.
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.
Serve with extra shredded cheese, Blackened Chicken or shrimp, sliced steak, sausage, or eggs.
Adapted from Lefty Spoon blog by Debi Welter