Title: Corn and jalapeno polenta
 Categories: None
      Yield: 1 Servings
 
      1 tb Butter
    1/2 c  Minced white onion
      2    Jalapeno chiles; seeded and
           -finely minced
  1 1/2 c  Mild chicken broth
    1/3 c  Dry white wine
    1/2 c  Polenta or coarsely ground
           -cornmeal
  2 1/2 c  Grated fresh corn (about 5
           -ears)
    1/2 ts Salt
      1 tb Snipped chives
           Olive oil as needed
 
  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.