Polenta Calabacitas
Calabacitas may mean something different to you, but to me it means... Home. Calabacitas is a traditional side dish in New Mexico made with corn, squash, zucchini and green chile. I rarely eat it as a side and typically enjoy it on top of polenta or as a casserole, which I will post soon but you can probably find on my instagram page in the meantime.
This polenta dish is New Mexican inspired. I use the staples of calabacitas and add in mushrooms. I even use Hatch chile polenta, which is seasonal in the fall so don't worry if you can't find it. Plain polenta works great too, especially if you are adding at least a 4 oz. can of hatch chile. I much prefer fresh, but living in Los Angeles it is not always possible. When using the cans I prefer the hot even though it's not always that hot (in my opinion). I can never find the hot ones in the grocery store but they are available on amazon. These chile's are great to have in bulk because you can put them in so many things! Enchiladas, tacos, nachos, quiche... A true New Mexican will put green chile on ANYTHING! You can also find frozen Bueno chile at Albertsons.
Don't forget to tell me what you think of this recipe!
- 1 package Hatch polenta
- 1 cup corn (canned or frozen)
- 1 yellow squash, large
- 1 1/2 zucchini
- 1/2 onion
- 1 cup slices mushrooms
- 4 oz hatch chile
- garlic salt (to taste)
- paprika (to taste)
Chop squash and zucchini into half moons and chop the onion.
Add squash, zucchini and onion to pan over medium heat with a little oil and sauté with a bit of seasoning.
While veggies are cooking, slice polenta and pan fry with a bit of seasoning. Keep an eye on them and flip after a few minutes.
Add in mushrooms, corn and chile to veggies and sauté for few mins until cooked through.
Start with half the chile and taste test the heat before adding moreServe with the polenta slices on the bottom and topped with calabacitas. Drizzle with Trader Joe's Jalapeño sauce (or salsa) and goat cheese crumbles.