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Crispy Southwest Polenta Hash

  • Yield: 6 cups 1x


  • 2-3 tbs olive oil
  • 1-2 tsp butter
  • 1 pan polenta pieces (See recipe for polenta--link below)
  • 1 cup onion (minced)
  • 1/2 4.5 oz can green chiles (chopped)
  • 2 tsp chili powder (ground)
  • 3-4 cloves garlic (minced)
  • 2 cups corn
  • 1/2 15 oz can diced tomatoes
  • 1 15 oz can black beans (rinsed and drained)
  • 1/2 medium red bell pepper (chopped)
  • to taste salt & pepper
  • 1 tsp Tony Chachere's seasoning
  • 2 tbs cilantro (chopped)


  1. Heat sauté pan over medium-high heat for about 2 minutes.
  2. Add 1 tbs. of the oil, wait another 1 second, then swirl to coat the pan.
  3. You can also melt in some butter.
  4. Add the Polenta and sauté in a single layer for a good 12-15 minutes, loosening and moving them around every 5 minutes to keep them from sticking.
  5. In a separate sautee pan, pour in a little additional oil.
  6. Add the onions, red pepper, and chili powder and sauté for 8-10 minutes until the onions are very soft.
  7. Stir in the garlic and green chilis and sauté for another 5 minutes.
  8. Gently stir in the corn, tomatoes, and beans and cook just until heated through.
  9. Add cilantro and mix well.
  10. To serve: place polenta on plate and top with bean mixture.


Source: Mollie Katzen's Sunlight Cafe

Link to:  Polenta


  • Serving Size: 1 1/2 cup
  • Calories: 682
  • Fat: 15.36 g
  • Carbohydrates: 119.23 g
  • Protein: 20.86 g
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