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



Ingredients

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.

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
 

Serving Suggestions

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

Yields

4 servings

Thanks To

Adapted from Lefty Spoon blog by Debi Welter

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Savory Spice Shop Ingredients
Chile Powder, Hatch Green 1 oz bag $3.25
Chicken Bouillon Cubes $5.30 x 2
Salt Kosher $6.65
Peppercorns, Black, Lampong 1 oz bag $2.05

Nutrition

Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free
Vegetarian

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