This recipe is adapted from a British cookbook that called it Mexican. Inspired, yes. Authentic, no. I liked it for an easy lunch or as a side dish to any southwestern inspired salad. Melt 2 T butter in 8-9" iron skillet Sauté 1/2 chopped onion until just turning clear add 1 chopped green chile of choice/ or 1 small can of chopped Hatch chiles Stir to combine then removed from heat. Add 14 oz corn kernels or drained can of corn kernels 2 T chopped fresh cilantro (+more for serving) Beat 2 large eggs with 1/2 c sour cream or plain skyr or yogurt Stir gently to combine all - Mix 1 cup of polenta (purchased - if in tube, mash with a fork first- with 2 1/2 t baking powder , then stir into corn mixture Add in 1 1/2 c grated cheese - sharp cheddar, white or orange and season with salt and pepper . Place skillet in 350 degree oven for 30 - 40 minutes. Top with a bit more cheese, cilantro, sour cream and fresh avocado slices to serve. Serves 4-6
yummmy I will try this one very soon. Got a few others on my list to try this week. keep posting your still making me hungry!
ReplyDeleteThanks, good to hear, glad to share!
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