White Cheddar And Jalapeno Polenta Recipes

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.

BAKED POLENTA WITH CHEESE AND JALAPENOS (BON APPETIT)

Steps:

• Steel Knife: With machine running, drop chili through feed tube and mince. Remove from work bowl.
• Shredder: Arrange cheese in feed tube and shred using light pressure.
• Generously grease 8-inch square pan. Bring water, 2 tablespoons oil and the salt to boil in large heavy saucepan. Reduce heat to low. Add cornmeal in thin, steady stream, whisking constantly. Cook until mixture is very thick and film forms on bottom of pan, stirring frequently, about 9 minutes. (Or to microwave: Combine water, 2 tablespoons oil, salt, and cornmeal in 3-quart microwave casserole. Cover and cook on High 4 minutes. Uncover; whisk until smooth. Cover and cook until very thick, about 6 minutes.) Add chili, half of cheese and pepper and stir until smooth. Transfer mixture to prepared pan. Smooth top with spatula. Cool completely. (Can be prepared 3 days ahead. Cover and chill.).
• Position rack in center of oven and preheat to 425 degrees. Grease large baking sheet. Cut polenta into eight rounds using 2 1/2-inch biscuit cutter. Transfer to prepared sheet. Brush tops of rounds with remaining 1 tablespoon oil. Sprinkle with remaining cheese. Bake until cheese is golden, 10 to 12 minutes. (Or to microwave: Arrange 4 polenta rounds in circle on microwave plate. Brush with oil and sprinkle with cheese. Cook uncovered on Medium 7 minutes. Repeat with remaining polenta, oil, and cheese. Serve hot.

POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE

Steps:

• Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
• *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS

Steps:

• Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
• Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
• Spoon polenta onto plates. Top with greens and portobello mushrooms.

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.