Grilled Jalapeno Polenta
"Polenta has a very humble origin and history--it's an ancient, peasant dish from Northern Italy."
- Ready In:
- 3hrs 10mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 3⁄4 cup coarse yellow cornmeal
- 1 1⁄2 cups milk
- 1 1⁄2 cups water
- 1⁄2 cup monterey jack cheese, grated
- 1 jalapeno pepper, stems and seeds removed, chopped
- 2 tablespoons onions, minced
- 3 tablespoons olive oil
- salt
directions
- In a large saucepan bring milk and water to boil. Into the liquid, slowly stir in cornmeal. Reduce heat and and continue stirring until the mixture starts to pull away from the pan.
- Quickly add the cheese, jalapeno, onion, garlic and salt; stir well and remove from heat.
- Pour mixture into a 10" lightly oiled baking pan; allow to cool. Refrigerate to cool for approximately 3 hours to firm.
- Clean grate of grill and brush with oil. Cut polenta into wedges and brush with oil both sides lightly.
- Grill polenta wedges over medium heat for about 5 minutes or until they begin to brown. Remove from gill.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
