Green Chile Meatballs with Polenta Croutons

Green Chile Meatballs with Polenta Croutons

Meatballs:
1 lb. ground beef
1/4 cup roasted green chiles, seeded and finely chopped
1/4 cup Jack cheese, shredded
1/2 tsp. ground cumin
1/4 tsp. sea salt

Polenta:
3/4 cup polenta cornmeal
1 cup water
2 Tbs. butter
pinch of salt
1/8 cup black olives, sliced
1/2 cup fresh (or frozen) corn
1/4 cup Herdez salsa casera, drained

Salad:
2 cups fresh baby spinach
1/2 cup fresh cilantro, chopped
1/8 cup black olives, sliced
1/2 cup fresh (or frozen corn)
1/4 cup Herdez salsa casera, drained
juice of 1 lime
2 tsp. extra virgin olive oil
sea salt

 

Combine the polenta, water, butter, and salt in a medium saucepan over medium heat. Stirring constantly with a spatula, cook until thick. 

Remove from heat. 

Stir in the remaining ingredients. 

Transfer to a ceramic bread pan and spread the mixture until even and leveled. 

 

Chill for at least 2-3 hours, until set.

 

Preheat the oven to 425 degrees. 

 

Combine all meatball ingredients and thoroughly mix. Form into golf ball-sized balls and place in a glass or ceramic baking dish. 

 

Bake, covered for about 30-40 minutes, until safely “done.”

 

 

Once the polenta has set, carefully cut into 1″ square croutons. 
Combine with meatballs in a large serving dish. 
Very gently toss in the remaining ingredients. 

 

Serve with additional shredded cheese, if desired.