Spicy Cheddar Polenta

After seeing this and then this I was craving polenta really bad. I had to have some or I would find no peace. Do you know that feeling? I had a whole bunch of jalapenos fresh out of my garden and thought a spicy, cheesy polenta was in order to go the cornflake-coated chicken that was baking. I simply sauteed the peppers up with I had on hand - my last Vidalia onion, green pepper, tomato, and garlic. My holy trinity - plus some. I was feeling daring and left the seeds in to reach maximum heat. I topped the polenta with the vegetables instead of mixing them in to allow some control over how spicy hot we wanted to make our individual servings. What a delicious contrast between the spicy-hot, flavor packed vegetables and the creamy, cheesy polenta. But one of the best parts about cooking polenta is the leftovers. This time there almost weren't any! I had to stop myself from eating it all up. Polenta is an "eat more" food for me. I mixed the vegetables right in and spread the leftovers out in a small pan in a layer about a 1/2-inch thick. Breakfast was pan-fried polenta cakes and eggs. So nourishing and so very delicious. Polenta makes a terrific side dish or bed for just about anything - chicken, shrimp, fish, steak, meatloaf, meatballs, sausage, grilled or roasted veggies. If you've never eaten polenta - you have to try it! I think you'll be pleasantly surprised.





Spicy Cheddar Polenta
(by Reeni)

1 cup Polenta
2-3 jalepenos, diced, remove the seeds for milder heat
1 large onion, thinly sliced
1 green pepper, thinly sliced
2 tomatoes, diced
3-4 cloves garlic, minced
vegetable/canola oil for sauteing
8 ounces shredded or cubed sharp white cheddar
Sea salt and fresh pepper

Cook polenta according to package directions. In the meantime saute the jalapenos, onion, and green pepper in a tablespoon or two of oil in a large saute pan over medium-low heat about 10 - 15 minutes. Season with salt and pepper. Add the tomato and garlic, saute for about 5 more minutes. When the polenta is cooked add the white cheddar and stir until melted. Remove from heat to a platter or bowl. Top with the sauteed vegetables.

Print Recipe

Do you know what these are and what I might have made with them?






BSI Assignment Lime is being hosted by Jen of My Kitchen Addiction this week.