Denver
Green Chili| Denver
Green Chili |
This recipe was contributed by one of our readers, as another
example of comfort food.
Well, I've bought tubes of polenta before, but this time I went
to both Safeway and King Soopers without luck. Safeway only
had dry polenta in the Italian foods section.
King Soopers said
they couldn't tell me if they had it or not (??).
So I bought a 17 oz
box of white
polenta from Safeway and followed the directions.
The directions said to pour the cooked polenta out onto a trencher.
Isn't that something you find at a construction site? I had to look it
up in
a dictonary. It turns out a trencher is just a cutting board. So
I just used a baking pan instead.
I ended up making blobs of polenta (like drop cookies) and
topping them with the chiles and cheese.
It tasted great and
came out like little bite-sized appetizers. But my picture does
not look like it would have if I had used slices of polenta.
Ingredients:
1 tube of polenta (found in deli or refrigerated department)
1 cup diced green chiles (or to taste)
1 1/2 cups shredded cheese
optional: black olives for garnish
Preparation:
1. Preheat oven to 400 degrees.
2. Slice the polenta into 1/2 inch slices (like you would slice cookies)
and place on a cookie sheet.
3. Cover each slice with diced chiles and cheese and top with olives,
if desired.
4. Bake for about 10 minutes or until cheese is melted.
Note: You can also grill polenta slices over charcoal. Just brush lightly
with olive oil, cook until slightly charred with grill marks, about 3 minutes.
Then turn and put the chiles and cheese on top. If grilling, you may want
to use thicker slices, 1 inch to 1 1/2 inches thick, as they will be less likely
to fall apart when you flip them.
Alternative: Can't find polenta in a tube? To cook dry polenta,
lightly
oil a loaf pan, about 9 X 5 inches. Bring 6 cups water with 2 tsp salt
to a boil in a large saucepan. Slowly add 2 cups polenta, stirring
constantly and watching for lumps. Cook over low heat, stirring almost
constantly, 30 minutes or so, until the polenta forms a thick mass that pulls
cleanly away from the sides of the pan. Pour the polenta into the loaf
pan and smooth the top. let it cool for at least 30 minutes before turning
out and slicing.
(Adds about an hour to total cooking time.)
Preparation time: 5 minutes
Cooking time: about 10 minutes
Serves: about 8
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot
week!
Anita
To unsubscribe, go to our Subscribe page and use the unsubscribe form on the right.
Your email address is used just for the recipe of the week and is never shared with anyone.