Spicy Hatch Chile Cheesy Polenta Dip Recipe

Spicy Hatch Chile Cheesy Polenta Dip

Spicy Hatch Chile Cheesy Polenta Dip

Here in Phoenix Arizona we get these really delicious Hatch Chiles in the fall that are so delicious fire roasted. Most people love the aroma of these Hatch Chiles so we try to serve them any imaginal way. Here I came up with Spicy Cheesy Polenta that you can use as a dip if you care too. You usually have to pair the Hatch Chile with something creamy like cheese to balance out the heat. Hatch Chiles do come in mild, medium, hot, very hot and too hot. 80% of the time no matter what the chiles are marked you get hot or very hot so you have to be able to tolerate some heat to enjoy these chiles. For any recipe with hatch chiles they must be fire roasted with the skin, stem and seeds removed.

Ingredients for about 8 servings

6 oz hatch chiles – fire roasted with skin, seeds, stem removed and chopped (about 1/2 a cup)

1 cup polenta (not the instant kind)

4 1/2 cups water

1 garlic clove – grounded up

2 oz unsweetened butter – cut in a few pieces

1 teaspoon kosher salt or sea salt

1/4 teaspoon fresh epazote chopped fine (if you can’t find leave it out- it’s a very strong herb that should be used very sparingly but it adds an authentic taste to Mexican Style Foods)

4 oz extra sharp aged white cheddar – cut or sliced in small pieces

8 oz monterey jack cheese – cut or sliced in small pieces

fresh ground black pepper to taste

1 scallion – for garnish

1 Tablespoon fresh cilantro for garnish

Directions

In a sauce pot put the water with salt on to boil. Once the water is boiling turn down slightly and add the garlic, hatch chiles, butter and polenta. Keep stirring. The more you stir the creamier it will be. you will slowly be turning down the heat and you don’t have to stir the whole time but you do need to stir periodically. When the polenta starts to look like it’s getting thick…about 10 minutes. You should lightly cover the polenta with foil and turn down the heat to low. You still need to stir the polenta occasionally for about 1/2 hour and then slowly add the cheeses and the epazote. Real polenta takes 45 to cook. This polenta will come out thin for a just right cheesy dip. If you let it sit in the refrigerator the polenta will harden but you can still get it softer by reheating it but it will not come out as thin.

Spicy Hatch Chile Cheesy Polenta Dip

Spicy Hatch Chile Cheesy Polenta Dip

Spicy but Forking Yummy!

 The Forking Truth

The Forking Truth

Leave a Reply

Your email address will not be published. Required fields are marked *