Green Chili Polenta Cakes

These savory, zesty cakes are southwestern comfort food at its very best. They look lovely on the plate and taste absolutely fantastic.

Yield Serves 4-6


  • 1 1/2 cups polenta
  • 1/2 cup diced roasted green chilies
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • Salt and pepper
  • 1/4 cup grated Parmesan cheese

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Sweat the onion and garlic in a dash of oil. Add the green chilies and the stock and bring to a boil.

Reduce the heat and stir in the polenta simmering until the spoon stands up-right without falling over. Stir frequently.

Turn the polenta out onto a lightly greased cookie sheet. When the polenta cools, cover with plastic wrap and refrigerate for a minimum of three hours.

When the polenta is well chilled, flip it onto a cutting board and cut into circles, triangles or squares.

Pan fry or grill the cakes until golden brown and crispy. Keep warm in oven until ready to serve.