Ingredients Weight Measure
Chicken broth 4 cups
Cornmeal 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Canned green chiles, diced 1/4" 2 Tbsp.
Salt 1 tsp.
Vegetable coating spray as needed
Ground beef 2 lbs.
Southwestern seasoning 2 Tbsp.
Salsa, medium-hot 2 cups
Marinara sauce, prepared 3 cups
Cotija cheese, crumbled 1-1/2 cups
Water 3-1/2 cups


  1. Bring chicken broth to a boil over medium heat. Gradually whisk in cornmeal and then reduce heat to low as mixture thickens. Continue stirring for 5 minutes and then stir in TABASCO® Green Jalapeño Pepper Sauce, chiles and salt. Remove from heat.
  2. Spray half-sized sheetpan with nonstick coating and immediately spread polenta mix on pan to a 3/4" thickness. Cover with plastic wrap and chill for 2 hours or until polenta hardens.
  3. Cut polenta into 48 2"x2" squares and hold refrigerated.
  4. In a large skillet, combine ground beef, Southwestern seasoning and salsa. Crumble and cook beef until done.
  5. Stir in marinara sauce and simmer over low heat for 5-10 minutes. Hold warm.
  6. For each serving, place 1 polenta square on plate and ladle with 2 Tbsp. meat sauce. Set second square on top at right angle and ladle an additional 2 Tbsp. meat sauce on top.
  7. Sprinkle with 1 Tbsp. cotija cheese and serve.

Yield: 24 portions