White Cheddar and Jalapeno Polenta

GoldsmithLissa's Note:

Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 6 cups chicken stock
• 2 cups polenta (cornmeal)
• 6 ounces cheddar cheese
• 1/8 cup chopped jalapenos or 1/8 cup sliced jalapeno
• 2 tablespoons butter
• sea salt
• fresh ground pepper

Directions:

1. Bring stock to boil in large pot over high heat.
2. Whisk in polenta in a steady stream and decrease heat to medium.
3. Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
4. Add cheese and peppers. Cook 2 minutes.
5. Stir in butter and salt and pepper to taste.
6. Remove from heat and adjust consistency by thinning with more stock if needed.

Reviews

[catmaiden]

I had never made or eaten polenta before, and decided to try some with some cheese-crusted flounder and green beans. This was very easy to make and tasted wonderful. I used jarred pickled diced jalapenos and pre-shredded sharp cheddar. I didn't measure how many peppers I used or how much cheese, but it was probably more than the recipe called for. I scaled the recipe for 2 servings, but it was still closer to 6 servings. I'm going to try frying the leftovers for breakfast! Hubby loved it as well!