This polenta is one of my favorites and works nicely with my JBARH KINKY FRIEDMAN BRISKET. He doesn’t know we call it that, but I am certain he’d be proud of it.
JALAPENO CHEESE POLENTA
- Olive oil to sauté
- 2 cups chopped onions, mixed
- 1-2 jalapeños minced
- 4 cups chicken stock
- 2 cups milk
- 1 tsp salt
- 1tsp coarse ground pepper
- 1 stick butter
- 1.5 cups coarse cornmeal
- 1 cup cheddar or pepperjack cheese
- Heat a 2 quart saucepan (I use a cast iron “chicken fryer”) over medium high heat. Once it is hot add a tablespoon or so of olive oil. If it immediately spreads out and starts looking wavy you are ready to cook.
- Add the onions and peppers and sauté until the just start to take on a bit of color.
- Add the stock, milk, salt & pepper & butter and bring to a boil.
- Lower the heat a little until the liquid rolls down to a simmer
- Whisk the cornmeal in gradually until it is all incorporated.
- Once the cornmeal is incorporated, continue to stir slowly with a wooden spoon until it begins to turn thick & creamy, about 10 minutes. (There has been much debate over whether or not the kind of spoon makes a difference in the finished product and without a doubt, you will get a creamier, better tasting polenta with a wooden spoon.)
- Remove from heat and stir in cheese until incorporated.
- ALTERNATE METHOD: Once cornmeal has been incorporated, cover and move the pan to a 350 degree oven. Give it a stir every 10 minutes or so until it’s thick and creamy, about 20-30 minutes.
- Serve immediately or move to a wide, flat container, lined in plastic wrap and chill in the refrigerator.
This recipe makes 8-10 servings.
Polenta is AMAZING when refrigerated, sliced and sautéed in butter the next day. CLICK HERE for my JBARH EGGS BENEDICT recipe using sauteed polenta cakes as the base.