An Inspired Cook

I am not sure if you would consider this grits or polenta with both being made from ground corn. Even my package of Bob’s Red Mill is labeled “Corn Grits also known as Polenta”. However, after looking at several online sources I decided my dish was a polenta dish. Recently Joe and I took our boys out for a seafood dinner which has become our tradition when we get together. Joe ordered blackened mahi with cheesy grits and sweet corn that was so so good! He gave me a taste and I wished I had ordered a side to take home, it was that good. The addition of sweet corn was what made this dish. I loved the contrast between the sweet corn and the savory butter and cheese flavors. After giving it some thought I decided to make a NM inspired polenta that included roasted sweet corn, cheddar cheese and green chile. I paired it alongside some red chile stewed pork that I simmered in my dutch oven all day. I thickened the juices from the pork with a bit more red chile sauce which acted as a thin gravy for the polenta. It was so delicious! We had a bowl of pork and polenta every day until we ran out of polenta. I froze the remaining pork to keep for another day.

The initial ingredients are dry polenta, unsalted butter, grated cheddar cheese, sweet roasted corn, green chile, garlic powder and salt.

In a 3 quart or larger saucepan, heat 2 cups whole milk and 1 cup chicken broth over medium high heat. Add the garlic powder to the liquids.

And the salt.

Whisk as the liquids begin to boil.

When the liquids come to a boil, whisk in the polenta and continue to stir. Reduce heat to low and continue to stir for 25 – 30 minutes.

Add the cut pieces of butter to the polenta and stir it as it melts.

Add the chopped green chile and roasted sweet corn and stir until they are blended throughout the polenta. Just a quick note. If using frozen or canned corn, make sure to drain the excess liquids before adding to the polenta. This goes for the green chile as well.

Lastly, add the grated cheese and stir until it has melted and is evenly distributed though the polenta.

Once the cheese has melted it’s ready to serve.

I ladled the polenta into a bowl and added the red chile pork along with some of the delicious red chile.

Here’s my pot of red chile stewed pork. It tastes so good with polenta!

Green Chile and Cheese Polenta with Sweet Roasted Corn

2 cups Whole Milk
1 cup Chicken Broth, I used Better than Bouillon dissolved in water
1 cup dry Polenta, I used Bob’s Red Mill “Organic Corn Grits also known as Polenta”
1/2 teaspoon Garlic Powder
1 teaspoon Salt
2 tablespoons Unsalted Butter, cut into smaller pieces
1/2 cup Sweet Roasted Corn, I used Trader Joe’s frozen “Fire Roasted Corn”
1/3 cup Green Chile, Roasted, peeled, seeded and chopped
1 cup Cheddar Cheese, grated

Heat a 3 quart or larger saucepan over medium high heat. Add milk, chicken broth, garlic powder and salt to the pan and stir as the liquids begin to boil. Whisk in the grits, lower the heat to low and continue to stir over 25 – 30 minutes or until the mixture thickens. Add the cut pieces of butter and stir as they melt into the polenta. Add the sweet corn and green chile; stir until they are well blended throughout the polenta. Add the grated cheese and stir as the cheese melts. Serve as a side to your favorite entree.

If the polenta becomes too thick, add additional water until you have the desired consistency.