It’s hatch chile season! We first had these in New Mexico, roasted up in a grocery store parking lot. I bbq’d these on the grill. An experiment that turned out deliciously.
Roll the chiles in olive oil and grill them on a medium-high grill until both sides are charred.
Carefully peel off their charred outer skins, and rinse out (most) of the seeds. The more seeds, the spicier, I think.
Layer polenta (sliced in 1/2 inch rounds) in the bottom of a large casserole dish (the pre-cooked rolls from Trader Joe’s are handy). In a bowl, mix 2 cans of black beans and a can of corn. Stir in some cumin and garlic powder, and pour on top of the polenta. In the same bowl, now mix four eggs, some milk, salt and pepper. Stir in the chopped hatch chiles. Pour this over the top of the dish. Top with monterey jack cheese.
Bake at 350 for 30 minutes. Then turn it up to 400 and cook until the top is brown. Quick and easy dinner, or lunches for the week!
- 2 polenta rolls
- 2 cans black beans
- 1 can corn
- 1 tbsp cumin
- 1 tsp garlic powder
- 4 eggs
- 1/4 cup milk
- 3 cans hatch chiles (if you can’t get fresh hatch chiles)
- 1/4 pound monterey jack cheese (shredded)
- Polenta Sandwiches (365daysveg.wordpress.com)
- Black Bean Enchiladas with Spinach and Jack Cheese (seattlefoodshed.wordpress.com)
- Polenta with roast veg and kale (whatweatetoday.co.uk)