Serves 6
60 min
Chard- or Collard-Wrapped Polenta-Chile Tamale Packages
Recipe GLPR7633ac170237e6
Savory polenta pillow wrapped in tender chard or collard greens with roasted chile and creamy Jack cheese. These Latin-inspired packages make an impressive vegetarian appetizer or light main course, combining the comfort of cornmeal with vibrant vegetables.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2½ tablespoons olive oil
1 cup onion, finely minced
¼ teaspoon ground cumin
1 medium Anaheim or poblano chili, seeded and finely minced
½ teaspoon salt
to taste black pepper
1 cup polenta (coarse cornmeal)
¼ cup grated Jack cheese
12 leaves large chard or collard green leaves
Directions
Bring a large pot of salted water to boil. Blanch the chard or collard leaves for 2–3 minutes until pliable and bright green. Transfer to an ice bath to cool, then drain and pat dry on paper towels. Set aside.
Bring 4 cups of salted water to a simmer in a large saucepan. Slowly whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until the polenta is thick and creamy and pulls away from the sides of the pan.
Heat the olive oil in a skillet over medium heat. Add the minced onion and cook for 3–4 minutes until softened. Stir in the cumin and cook for 30 seconds until fragrant.
Add the minced chile to the skillet and cook for 2–3 minutes, stirring occasionally. Season with salt and black pepper to taste. Remove from heat and let cool slightly.
Stir the cooked chile-onion mixture and grated Jack cheese into the warm polenta until well combined. The mixture should be creamy but thick enough to hold its shape.
Allow the polenta to cool for 10–15 minutes until it can be handled but is still soft. Place a blanched leaf on a clean surface. Spoon about 3–4 tablespoons of polenta mixture into the center of the leaf and fold the sides up and around to form a neat package, similar to a tamale.
Repeat with remaining leaves and polenta mixture, arranging the finished packages seam-side down on a steamer basket or in a bamboo steamer lined with extra leaves.
Fill a pot with 1–2 inches of water and bring to a simmer. Place the steamer basket over the simmering water, cover, and steam the packages for 10–15 minutes until heated through.
Carefully transfer the packages to a serving platter. Serve warm as an appetizer or light course.
