Grilled jalapeño polenta with sweet and sour chutney

1 servings

Ingredients

Quantity Ingredient
=== FOR THE POLENTA ===
2⅔ cup Milk
⅔ cup Yellow stone-ground cornmeal
1 Egg yolk
½ Fresh jalepeño; chopped fine
=== FOR THE CHUTNEY ===
1 Papaya (fresh; ripe or jarred)
1 small Red onion; sliced very thin
1 medium Tomato - (to 2); seeded, small diced
½ cup Sliced scallions
1 small Pineapple; cut into chunks
(or 1 can pineapple in natural juices [not
Syrup])
1 tablespoon Honey
Salt; to taste
Freshly-ground black pepper; to taste
½ Fresh jalepeño; chopped fine

Directions

For the polenta: In a medium-size sauce pan bring milk to a boil over medium-high heat. Slowly add cornmeal, whisking in. Cook for 10 minutes, stirring constantly. Remove from heat and add yolk, jalapeño and cheese.

Salt and pepper to taste. Put into a greased 9- by 5- by 3-inch pan. Cover tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces.

Grill or saute to heat. For the chutney: Combine above ingredients in a large bowl and refrigerate up to 1 hour or until ingredients absorb flavors. Spoon over polenta. This recipe yields 24 slices.

Source: "CHEF DU JOUR - (Show # DJ-9396) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..." Yield: "24 slices" Recipe by: Deborah Stanton

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