JBARH RECIPE | Jalapeno Cheese Polenta
This polenta is one of my favorites and works nicely with my JBARH KINKY FRIEDMAN BRISKET. He doesn’t know we call it that, but I am certain he’d be proud of it.
JALAPENO CHEESE POLENTA
Olive oil to sauté
2 cups chopped onions, mixed
1-2 jalapeños minced
4 cups chicken stock
2 cups milk
1 tsp salt
1tsp coarse ground pepper
1 stick butter
1.5 cups coarse cornmeal
1 cup cheddar or pepperjack cheese
Heat a 2 quart saucepan (I use a cast iron “chicken fryer”) over medium high heat. Once it is hot add a tablespoon or so of olive oil. If it immediately spreads out and starts looking wavy you are ready to cook.
Add the onions and peppers and sauté until the just start to take on a bit of color.
Add the stock, milk, salt & pepper & butter and bring to a boil.
Lower the heat a little until the liquid rolls down to a simmer
Whisk the cornmeal in gradually until it is all incorporated.
Once the cornmeal is incorporated, continue to stir slowly with a wooden spoon until it begins to turn thick & creamy, about 10 minutes. (There has been much debate over whether or not the kind of spoon makes a difference in the finished product and without a doubt, you will get a creamier, better tasting polenta with a wooden spoon.)
Remove from heat and stir in cheese until incorporated.
ALTERNATE METHOD: Once cornmeal has been incorporated, cover and move the pan to a 350 degree oven. Give it a stir every 10 minutes or so until it’s thick and creamy, about 20-30 minutes.
Serve immediately or move to a wide, flat container, lined in plastic wrap and chill in the refrigerator.
This recipe makes 8-10 servings.
Polenta is AMAZING when refrigerated, sliced and sautéed in butter the next day. CLICK HERE for my JBARH EGGS BENEDICT recipe using sauteed polenta cakes as the base.