This recipe is twist on the Italian classic, grilled polenta. Normally, Italian polenta is made with Parmesan cheese and Italian herbs.
Here, I give things a decidedly Mexican flair. I add roasted green chiles, green onion and Queso Fresco cheese. Queso Fresco is a fresh, mild white cheese from Mexico.
- 4 cups chicken broth or water
- 1 cup instant polenta (sometimes labeled, fine ground, pre-cooked corn meal)
- 1 four ounce can Ortega Fire Roasted Green Chiles
- 2 green onions, chopped
- 8 ounces Queso Fresco, diced
- Salt to taste
Bring broth or water to a boil. While stirring, slowly pour in corn meal. Turn burner to medium. Stir constantly for about 3 minutes. Add cheese and continue to stir for another 3 to 4 minutes or until polenta is cooked and very thick. Add the chiles and the onion. Season to taste with salt.
Pour into a buttered 9 by 13 baking pan. Cover with plastic wrap and chill for 30 minutes. Remove plastic wrap and cut cooled polenta into 12 squares (3 across and 4 down). Drizzle squares with olive oil and sprinkle with salt.
Grill on a hot grill for about 10 minutes per side or until nice grill marks appear. The polenta is already cooked, so the grilling is primarily for the grill marks and additional smoky flavor.