Grilled Jalapeno Polenta With Sweet And Sour Chutney Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Milk,
2/3 cup: Yellow stoneground,
Cornmeal,
1: Egg yolk,
1/2: Fresh jalepeno, chopped
Fine,
For the chutney:,
1: Papaya fresh, ripe or
Jarred,
1 small: Red onion, sliced very thin
1: To 2 medium size tomatoes,
Seeded and small dice,
1/2 cup: Sliced scallions,
1 small: Pineapple, cut into chunks
Or 1 can pineapple in,
Natural juices,
, not syrup
1 tbsp: Honey,
Salt and pepper to taste,
1/2: Fresh jalepeno, chopped
Fine,
Directions:
For the polenta: In a medium size sauce pan bring milk to a boil over
medium high heat. Slowly add cornmeal, whisking in. Cook for 10
minutes, stirring constantly. Remove from heat and add yolk, jalapeno
and cheese. Salt and pepper to taste. Put into a greased 9 by 5 by
3-inch pan. Cover tightly and refrigerate until firm, about 10
minutes. Cut into 24 pieces. Grill or saute to heat. For the chutney:
Combine above ingredients in a large bowl and refrigerate up to 1
hour or until ingredients absorb flavors. Spoon over polenta.
Yield: 24 slices
CHEF DU JOUR DEBORAH STANTON SHOW #DJ9396
For the polenta:
Source from luhu.jp
medium high heat. Slowly add cornmeal, whisking in. Cook for 10
minutes, stirring constantly. Remove from heat and add yolk, jalapeno
and cheese. Salt and pepper to taste. Put into a greased 9 by 5 by
3-inch pan. Cover tightly and refrigerate until firm, about 10
minutes. Cut into 24 pieces. Grill or saute to heat. For the chutney:
Combine above ingredients in a large bowl and refrigerate up to 1
hour or until ingredients absorb flavors. Spoon over polenta.
Yield: 24 slices
CHEF DU JOUR DEBORAH STANTON SHOW #DJ9396
For the polenta:
Source from luhu.jp
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