Creamy Polenta With Jalapeno Peppers, Corn, And Two Chees

INGREDIENTS

INSTRUCTIONS

2
(or half whole milk and half water)  Combine the skim milk (or whole
milk and water) and 3/4 teaspoon salt  in a heavy 3 1/2-quart saucepan
and bring to a boil. Sprinkle in the  semolina or cornmeal very slowly,
whisking constantly. Reduce the  heat to very low and simmer, covered,
for 20 minutes, stirring often  (a film will form on the bottom of the
pan; do not be alarmed). While  the polenta is cooking, melt the butter
over a low heat in a small  skillet. Add the jalapeno pepper and cook
for 30 seconds. Add the  corn, season with salt and pepper, and just
heat through. Set aside.  When the polenta is done, add the corn
mixture and the cheeses and  stir until just melted. Correct the
seasoning and serve at once.  Tip  To control the hotness that a
jalapeno will impart, cut the peppers  in half lengthwise and remove
the seeds and white membranes. Taste a  seed--if it is quite spicy, use
only a few. Be sure to taste a tiny  bit of the pepper itself. If it is
very spicy, start by using only a  teaspoon of minced pepper, then add
more to taste if you like.  To Prepare: 10 Minutes To Cook: 25 Minutes
Recipe by: don't remember (Moosewood?)  Posted to MC-Recipe Digest V1
#980 by Badams  <adamsfmle@sprintmail.com> on Jan 03, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 311
Calories From Fat: 177
Total Fat: 20.2g
Cholesterol: 61.2mg
Sodium: 649.6mg
Potassium: 280mg
Carbohydrates: 12g
Fiber: <1g
Sugar: 7.2g
Protein: 20.5g