Title: Grilled Jalapeño Polenta with Sweet And Sour Chutney
Categories: Dujour08
Yield: 1 servings

=== FOR THE POLENTA ===
2 2/3 c Milk
2/3 c Yellow stone-ground cornmeal
1 Egg yolk
1/2 Fresh jalepeño; chopped fine
=== FOR THE CHUTNEY ===
1 Papaya (fresh; ripe or
-jarred)
1 sm Red onion; sliced very thin
1 md Tomato - (to 2); seeded,
-small diced
1/2 c Sliced scallions
1 sm Pineapple; cut into chunks
(or 1 can pineapple in
-natural juices [not
Syrup])
1 tb Honey
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 Fresh jalepeño; chopped fine

For the polenta: In a medium-size sauce pan bring milk to a boil over
medium-high heat. Slowly add cornmeal, whisking in. Cook for 10 minutes,
stirring constantly. Remove from heat and add yolk, jalapeño and cheese.
Salt and pepper to taste. Put into a greased 9- by 5- by 3-inch pan. Cover
tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces.
Grill or saute to heat. For the chutney: Combine above ingredients in a
large bowl and refrigerate up to 1 hour or until ingredients absorb
flavors. Spoon over polenta. This recipe yields 24 slices.

Source: "CHEF DU JOUR - (Show # DJ-9396) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "24 slices"

Recipe by: Deborah Stanton

Converted by MM_Buster v2.0l.