Mollie Katzen's Crispy Southwest Polenta Hash

Note from Cheri: The recipe and text below was reprinted with permission from Mollie Katzen's Sunlight Café -- Over 350 Easy Recipes for Irrisitible Muffins, Glorious Omelets, Tasty Pancakes, Hommade Protein Bars, and Other Delights to Launch and Sustain Your Every Day (2002, Hyperion). Click here for interview with Mollie Katzen, one of the best selling cookbook authors of all time, as well as more book reviews and lots more recipes!

In this fun breakfast or brunch dish, you sauté Polenta Pieces in a hot skillet with savory southwestern seasonings for a terrific crunchy hash. Be sure to use a large enough skillet (or two skillets, side by side) so the polenta can have maximum contact with the hot surface. That is what gives this dish the crisp texture that makes it extraordinary.

Recipe Notes:
This hash is good with eggs or by itself. It's really good with salsa! Use your favorite commercial brand, or click here to make your own. The Polenta Pieces must be made at least 1 1/2 hours ahead of time. You can make them several days ahead of time and store them in an airtight container in the refrigerator. The jalapeño adds a bit of heat. For a milder flavor, remove and discard the seeds. (Wash your hands after handling this or any other hot pepper.) You can also substitute canned green chiles.

2 to 3 tablespoons olive oil 1 to 2 teaspoons butter (optional) polenta pieces (click for recipe) nonstick spray (optional) 1 heaping cup minced onion 2 to 3 tablespoons minced jalapeño (a 3-inch chile) 2 teaspoons pure ground chile powder 1 teaspoon minced garlic 1 to 2 cups fresh corn kernels (optional) 1 to 2 cups cherry tomatoes, halved (optional) 1 1/2 cups cooked black beans (a 15-ounce can), drained salsa (any kind)

YIELD: 4 to 6 servings (depending on the context) PREPARATION TIME: 30 minutes (...once the Polenta Pieces are made. They take at least 1 1/2 hours to prepare, cool, firm up, and cut) 1. Place a 10-inch sauté pan over medium-high heat for about 2 minutes. Add 1 tablespoon of the oil, wait another 10 seconds or so, then swirl to coat the pan. You can also melt in some butter for a richer flavor. 2. Add the Polenta Pieces (you should hear a nice sizzle on contact), and sauté in a single layer for a good 12 to 15 minutes, loosening and moving them around every 5 minutes with a metal spatula to keep them from sticking. They will crumble somewhat, which is actually desirable, as it makes a crisper result. Don't move the pieces any more often than every 5 minutes; letting them sit over the heat is what gets them crisp. If the polenta appears to be sticking, push it to one side, lightly spray the pan with nonstick spray--or add a little more olive oil- and resume sautéing until all surfaces are golden. 3. When the polenta turns golden, move it over to one side of the pan, and pour in a little additional oil. Add the onions, jalapeño, and chile powder, and sauté for 8 to 10 minutes, or until the onions are very soft. Stir in the garlic, and sauté for another 5 minutes. 4. Push the polenta pieces back into the center, and mix everything together in the pan, still over the heat. Gently stir in the corn, tomatoes, and beans, and cook just until heated through. (Be careful not to break the beans as you stir. The dish looks nicer if they remain whole.) 5. Serve hot or warm, with salsa if desired.