| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Butter |
| 1/2 | c | Minced white onion |
| 2 | Jalapeno chiles; seeded and finely minced | |
| 1 1/2 | c | Mild chicken broth |
| 1/3 | c | Dry white wine |
| 1/2 | c | Polenta or coarsely ground cornmeal |
| 2 1/2 | c | Grated fresh corn (about 5 ears) |
| 1/2 | ts | Salt |
| 1 | tb | Snipped chives |
| Olive oil as needed |
INSTRUCTIONS
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 needed. Serves 8. 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. Posted to CHILE-HEADS DIGEST V4 #102 by Bob Batson <[email protected]> on Aug 28, 1997
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