+
0 (0)

Categories: Sides, Vegetarian

Polenta Hash

Polenta Hash
Lawrence K. Ho / Los Angeles Times

My children aren't normally picky eaters, so how could I possibly have raised a child who doesn't like potatoes in any shape or form? Sizzling hot French fries are out, my daughter says, mashed potatoes don't comfort and the crispy ... Read more

Total time: 35 minutes | Serves 4 to 6
Note: In order to have enough polenta to make this hash, cook 1 3/4 cups of polenta, along with 1 teaspoon of salt, in 6 cups of simmering water. Stir continuously until thickened. When ready to serve, spoon out four portions of soft polenta. Spread the rest in a buttered jellyroll pan into a 10-inch square that's half an inch thick (it will not fill the pan). Cool, cover and refrigerate.
  • 1/4 cup (1/2 stick) butter
  • 1 pan chilled cooked polenta, cut into 1/2-inch cubes
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 large stalks celery, leaves removed, cut into 1/4-inch slices
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/3 cup coarsely chopped parsley
  • Salt
  • Freshly ground pepper

Step 1Melt the butter in a large, preferably non-stick, skillet over medium-high heat. Add the polenta and cook, stirring only as needed to maximize crisping, until lightly browned on all sides, about 8 to 10 minutes.

Step 2Add the onion, bell pepper, celery and oregano to the pan. Continue to cook, stirring only as needed, until the vegetables are crisp-tender, about 5 minutes longer. Add the thyme, parsley and salt and pepper to taste. Stir gently to combine and cook 1 minute longer. Serve immediately.

Each of 6 servings:
234 calories; 539 mg sodium; 21 mg cholesterol; 8 grams fat; 5 grams saturated fat; 36 grams carbohydrates; 4 grams protein; 4.42 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Zucchini stuffed with farro, red pepper and feta
Calabacitas con crema
Grits with deviled shiitakes
Perfect Stuffing