1cuppolenta (corn grits or stone-ground whole cornmeal)
1cupshredded sharp cheddar cheese
½cupmedium Hatch flame-roasted green chile (TRY: 505 Southwestern)
1tablespoonextra-virgin olive oil
1 (5-ounce) packagecoarsely chopped kale
¼teaspoonground black pepper
Prepare relish: In a medium bowl, combine beans, tomatoes, bell pepper and red onion. Toss avocado with lime juice; add bean mixture along with cilantro, garlic, oil, vinegar and salt. Gently toss to combine, and set aside at room temperature.
In a large saucepan, bring water and 1 teaspoon salt to a boil. Whisk polenta into the boiling water, and decrease heat to low. Simmer on low for about 15 minutes, whisking often until mixture thickens and corn granules are tender. Remove pan from heat, and stir in cheese and butter until melted. Stir in green chile, cover, and set aside.
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add kale, and sprinkle with pepper; sauté 3–4 minutes until kale starts to soften.
To serve, divide polenta among bowls and top each with a portion of the sautéed kale and Black Bean Relish. Sprinkle with pepitas, and serve warm.
Green Chile Cheese Polenta Bowls
Amount Per Serving
Calories 134551Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 7g35%
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Total Carbohydrates 68g23%
Dietary Fiber 12g48%
* Percent Daily Values are based on a 2000 calorie diet.