NM Green Chili Polenta
Last night I made polenta with NM Hatch green chili. It was spicy and good. Having lived in New Mexico for 9 years, I miss the green chili the most. We roasted it, peeled it and froze lots of it every year – putting it on everything. Now I have to use canned chili that friends bring me. (Thanks friends!!!)
Hatch Green Chili from New Mexico
I cooked the polenta, adding a little bit more water than is called for. I then added lots of minced garlic, a can of chopped tomatoes in tomato juice, chopped green chili, chopped cilantro, sea salt, cumin, nutritional yeast and pine nuts (piñon). It was delicious! The ingredient amounts can vary, depending on how much you want to cook, and how spicy you like food. I have a big family, so I cook large portions. Leftovers are eaten around here too!
If you cannot get NM green chili, try adding a can of rotel tomatoes, which has chilis in it, or add jalapeños.
