Jalapeno Jack Polenta Recipes

JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA

Steps:

• In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
• Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
• Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
• Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
• While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
• Remove cooled polenta from fridge and turn out onto cutting board.
• Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
• Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
• Place 2 servings on each plate and top with salsa.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

WHITE CHEDDAR AND JALAPENO POLENTA

Steps:

• Bring stock to boil in large pot over high heat.
• Whisk in polenta in a steady stream and decrease heat to medium.
• Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
• Add cheese and peppers. Cook 2 minutes.
• Stir in butter and salt and pepper to taste.
• Remove from heat and adjust consistency by thinning with more stock if needed.

JALAPENO JACK POLENTA

Steps:

• Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 - 30 minutes.
• Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
• Serve immediately.

HARD POLENTA CAKES

Steps:

• In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
• Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
• Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
• When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
• What a corncake!!!!

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

SPICY POLENTA CAKES

Steps:

• Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
• Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
• Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

EASY CHEESE JALAPENO BAKED POLENTA (GRITS)

Steps:

• Preheat the oven to 375 degrees F.
• Whisk cornmeal into water, cook until cornmeal comes together and is creamy 5-10 minutes.
• Meanwhile prepare peppers, and grate cheese.
• Add corn, pepper, cheese, butter, and salt. Butter a small-medium baking dish.
• Pour polenta into baking dish and bake 30-45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.