Corn And Jalapeno Polenta

How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

1	T	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	t	Salt
1	T	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 <bob@sky.net> on Aug 28, 1997

A Message from our Provider:

“Jesus: Because only the best will do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5601 Calories From Fat: 4415 Total Fat: 499.7g Cholesterol: 98.6mg Sodium: 5881.8mg Potassium: 1560.4mg Carbohydrates: 266.4g Fiber: 42.2g Sugar: 83.6g Protein: 26.8g