Polenta is one of the most versatile dishes as it’s easily customizable. It uses a simple cornmeal porridge-like base that can pair well with many different flavors. 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.
Roasted Green Chile Polenta with Prosciutto and Mexican Asadero Recipe
INGREDIENTS
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 tablespoon butter
2 tablespoons EVOO
Arugula for garnish
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Bring the broth to a boil in a saucepan over high heat.
- Slowly pour the cornmeal into the boiling liquid while continuously stirring with a whisk.
- Once all the polenta is added, reduce the heat to low to maintain a gentle simmer.
- Cook the polenta, stirring frequently, for about 20-30 minutes or until reaches a creamy consistency.
- Gently stir and fold in Asadero cheese, diced prosciutto, and green chiles.
- Add butter to an oven-safe skillet. Add polenta to the skillet and bake for 15-20 minutes.
- 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 Calabrese / Photography Dave Bryce
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