Description
Customize this Mexican-inspired polenta to your liking.
Ingredients
Scale
- 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
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.