Lorena threw a party for our friend Zuzana parents and aunt who were visiting from the Czech Republic. She decided to do 'build your own burritos' with margaritas and beer. I volunteered to bring a starter and was trying to find a recipe for arepas or sopes, but couldn't locate one that seemed logical to me. I was getting a little frustrated, but then a bulb went off and I created this variation on an appetizer I had made for our holiday party which uses polenta--basically coarse masa, right? It turned out pretty well and is very simple, other than stirring the polenta and trying to avoid getting burned by the bubbling, hot porridge.
Recipe: Chile-Cheese Bites
9 cups water
2 tsp. salt
3 cups polenta
3 cloves garlic, minced
3 tbsp. butter
2 7 oz.-cans chopped green chiles
7 oz. crumbled feta cheese
Sliced black olive
Cherry tomatoes
Tabasco
Freshly ground black pepper
Line a 9x13 pan with foil and thinly coat with vegetable oil. Heat water until boiling, add salt and stir in polenta. Reduce heat to a simmer and continue to stir frequently for 20-25 minutes, or until the polenta is thick. Remove from heat, stir in butter until melted, then add green chiles, freshly ground black pepper, a couple of dashes Tabasco and feta cheese, stirring to combine. Pour mixture into prepared pan and let cool completely. Once cool, you can store in the fridge overnight, but let the polenta come to room temperature before you serve.
Remove from pan and cut into cubes (large or small, or both). Thread toothpicks with olives and tomatoes before topping the cubes.
Mangez!
Recipe: Chile-Cheese Bites
9 cups water
2 tsp. salt
3 cups polenta
3 cloves garlic, minced
3 tbsp. butter
2 7 oz.-cans chopped green chiles
7 oz. crumbled feta cheese
Sliced black olive
Cherry tomatoes
Tabasco
Freshly ground black pepper
Line a 9x13 pan with foil and thinly coat with vegetable oil. Heat water until boiling, add salt and stir in polenta. Reduce heat to a simmer and continue to stir frequently for 20-25 minutes, or until the polenta is thick. Remove from heat, stir in butter until melted, then add green chiles, freshly ground black pepper, a couple of dashes Tabasco and feta cheese, stirring to combine. Pour mixture into prepared pan and let cool completely. Once cool, you can store in the fridge overnight, but let the polenta come to room temperature before you serve.
Remove from pan and cut into cubes (large or small, or both). Thread toothpicks with olives and tomatoes before topping the cubes.
Mangez!