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Mexican Polenta

the.instructor's picture
  Bacon slices 1 1⁄4 Ounce (2 Pieces)
  Onion 6 Ounce, chopped (1 Small Size)
  Frozen corn 10 Ounce, thawed (1 Package)
  Anaheim chilies/New mexico chilies 5 Ounce, stemmed, seeded and minced (2 Large Size, Fresh)
  Minced fresh cilantro 1⁄2 Cup (8 tbs) (Coriander)
  Regular strength chicken broth 3 1⁄2 Cup (56 tbs)
  Polenta/Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  Salsa 1 Cup (16 tbs) (Purchased)

Place bacon in a shallow 1 1/2- to 2-quart microwave-safe casserole.
Cook at full power (100 percent), uncovered, until bacon is crisp and browned, about 2 minutes.
Remove bacon and drain on absorbent towels.
In casserole, mix drippings with the onion, corn, and chilies.
Cook at full power, uncovered, for 3 minutes.
Stir in cilantro, 3 cups broth, and polenta.
Cook at full power until liquid is absorbed and mixture is thick but still creamy, 15 to 20 minutes; stir every 2 to 3 minutes.
If mixture gets too stiff to stir, mix in remaining broth.
Crumble bacon over polenta.
Offer salsa to add to taste.

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