Corn and jalapeno polenta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| ½ | cup | Minced white onion |
| 2 | Jalapeno chiles; seeded and finely minced | |
| 1½ | cup | Mild chicken broth |
| ⅓ | cup | Dry white wine |
| ½ | cup | Polenta or coarsely ground cornmeal |
| 2½ | cup | Grated fresh corn (about 5 ears) |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Snipped chives |
| Olive oil as needed | ||
Directions
Recipes by Jacqueline Higuera McMahan Serve as an accompaniment to grilled or roasted meats, or with a salad for a light meal.
INSTRUCTIONS: Grease a 8 x 13-inch baking pan. Heat the butter in a wide, deep skillet. Add the onions and minced chiles and saute until softened. Do not let them brown. Add the chicken broth, wine and milk. Simmer for a few minutes. Slowly stir in the polenta and cook, stirring, for 10 minutes.
Add the corn and simmer over low heat for 15 minutes, or until a spoon, drawn through the polenta to the bottom of the pan, leaves a track. Stir in the salt and chives. Pour the polenta into the prepared pan. Let cool, then cover well with plastic wrap and refrigerate until needed. Just before serving, cut into 8 squares and carefully remove with a wide spatula (because of the corn, this polenta is fragile).
Heat a little olive oil in a nonstick skillet. Add a few polenta squares (do not crowd the pan) and fry until golden brown, turning once. Continue frying the remaining squares, adding more olive oil as needed.
Serves 8.
PER SERVING: 120 calories, 4 g protein, 22 g carbohydrate, 3 g fat (1 g saturated), 6 mg cholesterol, 163 mg sodium, 3 g fiber. Posted to CHILE-HEADS DIGEST V4 #102 by Bob Batson <bob@...> on Aug 28, 1997