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

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