Title: Creamy Polenta with Jalapeno Peppers, Corn, and Two Cheeses
Categories: Polenta
Yield: 6 Servings

3 1/4 c Skim milk*
Salt
3/4 c Fine semolina or yellow
-cornmeal
3 tb Unsalted butter
1 ts Finely minced jalapeno
-pepper (see tip); (up to 2)
11 oz Corn niblets; drained
Freshly ground black pepper
2 oz Extra-sharp white vermont
-cheddar; finely grated
2 oz Monterey jack cheese; finely
-grated

*(or half whole milk and half water)

1. Combine the skim milk (or whole milk and water) and 3/4 teaspoon salt in
a heavy 3 1/2-quart saucepan and bring to a boil. Sprinkle in the semolina
or cornmeal very slowly, whisking constantly. Reduce the heat to very low
and simmer, covered, for 20 minutes, stirring often (a film will form on
the bottom of the pan; do not be alarmed).

2. While the polenta is cooking, melt the butter over a low heat in a small
skillet. Add the jalapeno pepper and cook for 30 seconds. Add the corn,
season with salt and pepper, and just heat through. Set aside.

3. When the polenta is done, add the corn mixture and the cheeses and stir
until just melted. Correct the seasoning and serve at once.

Tip

To control the hotness that a jalapeno will impart, cut the peppers in half
lengthwise and remove the seeds and white membranes. Taste a seed--if it is
quite spicy, use only a few. Be sure to taste a tiny bit of the pepper
itself. If it is very spicy, start by using only a teaspoon of minced
pepper, then add more to taste if you like.

To Prepare: 10 Minutes To Cook: 25 Minutes

Recipe by: don't remember (Moosewood?)

Posted to MC-Recipe Digest V1 #980 by Badams on
Jan 03, 1998