Creamy polenta with jalapeno peppers, corn, and two cheeses

6 Servings

Ingredients

Quantity Ingredient
3¼ cup Skim milk*
Salt
¾ cup Fine semolina or yellow cornmeal
3 tablespoons Unsalted butter
1 teaspoon Finely minced jalapeno pepper (see tip); (up to 2)
11 ounces Corn niblets; drained
Freshly ground black pepper
2 ounces Extra-sharp white vermont cheddar; finely grated
2 ounces Monterey jack cheese; finely grated

Directions

*(or half whole milk and half water) 1. Combine the skim milk (or whole milk and water) and ¾ teaspoon salt in a heavy 3½-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: don't remember (Moosewood?) Posted to MC-Recipe Digest V1 #980 by Badams <adamsfmle@...> on Jan 03, 1998

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