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Polenta Hash

Time 35 minutes
Yields Serves 4 to 6
Polenta Hash
1

Melt 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.

2

Add 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.

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.

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