Sunlight Cafe: Crispy Southwest Polenta Hash

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* Exported from MasterCook Mac *

 

Crispy Southwest Polenta Hash

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 6 Preparation Time :0:00

Categories : breakfast and brunch grains, beans and pasta

Sunlight Cafe

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- (2 to 3)

1 teaspoon butter -- (optional) (1 to 2)

Polenta Pieces -- (recipe included)

nonstick spray -- (optional)

1 cup minced onion

2 tablespoons jalapenos -- minced (2 to 3)

2 teaspoons pure ground chile powder

1 teaspoon garlic -- minced

1 cups fresh corn kernels -- (optional) (1 to 2)

1 cups cherry tomatoes -- halved (optional)

(1 to 2)

1 1/2 cups cooked black beans -- drained

- or one 15 ounce can

salsa -- (any kind)

 

In this fun breakfast or brunch dish, you saute Polenta pieces in a hot

skillet with savory southwestern seasonings for a terrific crunchy hash.

 

Be sure to use a large enough skillet (or two skillets, side by side)

so the polenta can have maximum contact with the hot surface. That is

what gives this dish the crisp texture that makes it extraordinary.

 

This hash is good with eggs or by itself. It's really good with salsa!

Use your favorite commercial brand, or make your own.

 

The Polenta pieces must be made at least 1 1/2 hours ahead of time. You

can make them several days ahead of time and store them in an airtight

container in the refrigerator.

 

The jalapeno adds a bit of heat. For a milder flavor, remove and

discard the seeds. (Wash your hands after handling this or any other

hot pepper). You can also substitute canned green chiles.

 

Yield: 4 to 6 servings (depending on the context)

Preparation time: 30 minutes (...once the Polenta Pieces are made. They

take at least 1 1/2 hours to prepare, cool, firm up, and cut)

 

Place a 10-inch saute pan over medium-high heat for about 2 minutes.

Add 1 tablespoon of the oil, wait another 10 seconds or so, then swirl

to coat the pan. You can also melt in some butter for a richer flavor.

 

Add the Polenta pieces (you should hear a nice sizzle on contact), and

saute in a single layer for a good 12 to 15 minutes, loosening and

moving them around every 5 minutes with a metal spatula to keep them

from sticking. They will crumble somewhat, which is actually desirable,

as it makes a crisper result.

 

Don't move the pieces any more often than every 5 minutes, letting them

sit over the heat is what gets them crisp. If the polenta appears to be

sticking, push it to one side, lightly spray the pan with nonstick

spray - or add a little more olive oil and resume sauteing until all

surfaces are golden.

 

When the polenta turns golden, move it over to one side of the pan and

pour in a little additional oil.

 

Add the onions, jalapeno, and chile powder and saute for 8 to 10

minutes, or until the onions are very soft. Stir in the garlic, and

saute for another 5 minutes.

 

Push the polenta pieces back into the center and mix everything

together in the pan, still over the heat. Gently stir in the corn,

tomatoes and beans and cook just until heated through. (Be careful not

to break the beans as you stir. The dish looks nicer if they remain

whole).

 

Serve hot or warm, with salsa if desired.

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 144 Calories; 6g Fat (34%

calories from fat); 5g Protein; 20g Carbohydrate; 2mg Cholesterol; 11mg

Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1 Fat

 

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