Grilled Polenta Cakes Topped with Hatch Chiles
1 tube Frieda’s Organic Polenta, any flavor
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 Hatch Green Chiles, roasted, peeled, seeded, and thinly sliced, or Poblano or Anaheim chiles
1/4 cup red wine vinegar
1 tablespoon honey
3 tablespoons chopped Fresh Cilantro leaves
Kosher salt and freshly ground black pepper
8 ounces queso fresco, diced
Roast chiles. See instructions here.
Remove polenta from casing, cut into 1/2-inch slices, and pat dry with paper towels. Brush both sides of polenta cakes with olive oil, and set aside. (Reserve remaining 2 tablespoons for chile topping.)
Heat a grill pan until really hot. Lay polenta cakes in one layer on pan and grill 8-10 minutes on each side or until both sides are golden, crunchy, and have grill marks. Remove cakes from grill and let cool.
In large bowl, toss chiles with vinegar, honey, olive oil, and cilantro. Season with salt and pepper, to taste.
Arrange polenta cakes on serving platter. Top each cake with a spoonful of chile mixture, followed by a sprinkle of queso fresco. Garnish with cilantro.
Source: Frieda’s Inc.
Analyzed to serve 10. Calories 180, Total Fat 14g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 15mg, Sodium 290mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 3g, Protein 5g, Vitamin A 10%, Vitamin C 60%, Calcium 15%