Corn And Jalapeno Polenta
Last updated 6/12/2012 1:17:49 AM. Recipe ID 48379. Report a problem with this recipe.
Title: Corn and jalapeno polenta
Yield: 1 Servings
1 tb Butter
1/2 c Minced white onion
2 Jalapeno chiles; seeded and
1 1/2 c Mild chicken broth
1/3 c Dry white wine
1/2 c Polenta or coarsely ground
2 1/2 c Grated fresh corn (about 5
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
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.
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