Creamy Polenta with Jalapeno Peppers, Corn, and Two Cheeses

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this Creamy Polenta with Jalapeno Peppers, Corn, and Two Cheeses recipe, or contribute your own.


1 ts jalapeno; Finely minced
2 oz Extra-sharp white vermont
11 oz Corn niblets; drained
3 tb Unsalted butter
2 oz Monterey jack cheese; finely grated
3 1/4 c Skim milk*
Black Pepper; freshly ground
3/4 c Fine semolina; or yellow

Original recipe makes 6



*(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

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This was delicious but it's definitely not enough liquid. The consistency is too thick and needs to be more creamy. Ill definitely try it again using double the liquid same amount of polenta.
meganmurray1 3y ago

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