Roasted Green Chile Polenta with Prosciutto and Mexican Asadero

Polenta is one of the most versatile dishes as it’s easily customizable. For this Mexican-inspired polenta recipe, we use chopped green chiles and savory prosciutto with melty Mexican Asadero cheese. It’s a dish that’s warm and cozy, perfect for a cold fall day. Try this Roasted Green Chile Polenta with Prosciutto and Mexican Asadero alongside tortillas or chips.

What is Polenta?

Polenta is a traditional Italian dish that comes from boiled cornmeal along with butter, cheese, and other seasonings. Originating as a peasant staple, it’s now more of a versatile comfort food that can be adjusted to fit across many cuisines. Depending on the grind of the cornmeal and the cooking method, polenta can range in consistency as well. Sometimes you’ll have a creamy, porridge-like texture, that’s great for serving hot. Other times, you’ll create a firm block that can be grilled, fried, or baked. Its mild, slightly sweet corn flavor makes it an excellent accompaniment to a variety of savory and spicy ingredients.

Roasted Green Chile Polenta with Prosciutto and Mexican Asadero

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• Author: Gabe Gomez

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Description

Customize this Mexican-inspired polenta to your liking.

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Ingredients

Scale 1x2x3x

• 1 cup cornmeal
• 4 cups chicken broth
• 1/2 cup Mexican Asadero cheese, chopped
• 1/2 cup diced prosciutto
• 1/4 cup diced fresh roasted green chiles
• Pinch of salt and fresh pepper
• 1 tbsp butter
• 2 tbsp EVOO
• Arugula for garnish

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Instructions

1. Preheat oven to 375 degrees.
2. Bring the broth to a boil in a saucepan over high heat.
3. Slowly pour the cornmeal into the boiling liquid while continuously stirring with a whisk.
4. Once all the polenta is added, reduce the heat to low to maintain a gentle simmer.
5. Cook the polenta, stirring frequently, for about 20-30 minutes or until reaches a creamy consistency.
6. Gently stir and fold in Asadero cheese, diced prosciutto, and green chiles.
7. Add butter to an oven-safe skillet. Add polenta to the skillet and bake for 15-20 minutes.
8. Remove the polenta from the oven and let it cool slightly. Garnish with fresh arugula and a splash of EVOO. Serve warm.

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography Dave Bryce

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