Grilled Jalapeno Polenta With Sweet And Sour Chutney
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Grilled Jalapeno Polenta With Sweet And Sour Chutney
  Polenta    Sweet    Chutney  
Last updated 6/12/2012 12:59:47 AM. Recipe ID 22795. Report a problem with this recipe.
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      Title: Grilled jalapeno polenta with sweet and sour chutney
 Categories: 
      Yield: 4 Servings
 
      1 c  Milk
    2/3 c  Yellow stoneground,
           Cornmeal
      1    Egg yolk
    1/2    Fresh jalepeno, chopped
           Fine
           For the chutney:
      1    Papaya fresh, ripe or
           Jarred
      1 sm Red onion, sliced very thin
      1    To 2 medium size tomatoes,
           Seeded and small dice
    1/2 c  Sliced scallions
      1 sm Pineapple, cut into chunks
           Or 1 can pineapple in
           Natural juices
           (not syrup)
      1 tb Honey
           Salt and pepper to taste
    1/2    Fresh jalepeno, chopped
           Fine
 
  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, jalapeno
  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.
  
  Yield: 24 slices
  




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Recipe ID 22795 (Apr 03, 2005)

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