Crispy Southwest Polenta Hash

Preparation
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.

This hash is good with eggs or by itself. It's really good with salsa! Use your favorite commercial brand, or 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.
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.

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.

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.

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.)

Serve hot or warm, with salsa if desired.

Polenta Pieces
1 3/4 cups water
1 teaspoon salt
1 1/2 cups coarse cornmeal (polenta)
1 cup cold water

Pour 1 3/4 cups water into a medium-sized saucepan, add the salt, and bring to a boil. Meanwhile, place the polenta in a bowl with the cold water and stir until it is completely moistened.

Turn heat under the boiling water down to a simmer and spoon in the wet polenta. Stir with a wooden spoon, and cook over medium- low heat for about 5 to 8 minutes, or until very thick.

Turn the polenta out onto two dinner plates, spreading it into a thin circle all the way to the rims of the plates. Let it cool for at least 1 hour. It will become very firm.

Cut the polenta into cubes or dice and proceed with the following recipe.

NOTE: For an even crisper result, let the cut pieces "air out" for about an hour before frying.