With the “oh my good god” category success of the last polenta creation, I decided to break out the green chiles and host a southwestern themed dinner tonight.

This one was a success too!

Green Chile Meatballs with Polenta Croutons

Meatballs:
1 lb. ground beef
1/4 cup roasted green chiles, seeded and finely chopped
1/4 cup Jack cheese, shredded
1/2 tsp. ground cumin
1/4 tsp. sea salt

Polenta:
3/4 cup polenta cornmeal
1 cup water
2 Tbs. butter
pinch of salt
1/8 cup black olives, sliced
1/2 cup fresh (or frozen) corn
1/4 cup Herdez salsa casera, drained

Salad:
2 cups fresh baby spinach
1/2 cup fresh cilantro, chopped
1/8 cup black olives, sliced
1/2 cup fresh (or frozen corn)
1/4 cup Herdez salsa casera, drained
juice of 1 lime
2 tsp. extra virgin olive oil
sea salt

Combine the polenta, water, butter, and salt in a medium saucepan over medium heat. Stirring constantly with a spatula, cook until thick. Remove from heat. Stir in remaining ingredients. Transfer to a ceramic bread pan and spread the mixture until even and leveled. Chill for at least 2-3 hours, until set.

Preheat the oven to 425 degrees. Combine all meatball ingredients and thoroughly mix. Form into golf ball-sized balls and place in a glass or ceramic baking dish. Bake, covered for about 30-40 minutes, until safely “done.”

Once the polenta has set, carefully cut into 1″ square croutons. Combine with meatballs in a large serving dish. Very gently toss in remaining ingredients. Serve with additional shredded cheese, if desired.