[Update my dinner status], I'm making this tonight.
6 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 1/4 c Skim milk*
- Salt
- 3/4 c Fine semolina or yellow
- 3 tb Unsalted butter
- 1 ts Finely minced jalapeno
- 11 oz Corn niblets; drained
- Freshly ground black pepper
- 2 oz Extra-sharp white vermont
- 2 oz Monterey jack cheese; finely
Preparation
*(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: dont remember (Moosewood?) Posted to MC-Recipe Digest V1 #980 by Badams on Jan 03, 1998
