| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Dujour08 | 1 | servings | |
INGREDIENTS
| === FOR THE POLENTA === | ||
| 2 2/3 | c | Milk |
| 2/3 | c | Yellow stone-ground cornmeal |
| 1 | Egg yolk | |
| 1/2 | Fresh jalepeño; chopped fine | |
| === FOR THE CHUTNEY === | ||
| 1 | Papaya (fresh; ripe or jarred) | |
| 1 | sm | Red onion; sliced very thin |
| 1 | md | Tomato – (to 2); seeded, small diced |
| 1/2 | c | Sliced scallions |
| 1 | sm | Pineapple; cut into chunks |
| (or 1 can pineapple in natural juices [not | ||
| Syrup]) | ||
| 1 | tb | Honey |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | Fresh jalepeño; chopped fine |
INSTRUCTIONS
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, jalapeño 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. This recipe yields 24 slices. Source: "CHEF DU JOUR - (Show # DJ-9396) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "24 slices" Recipe by: Deborah Stanton Converted by MM_Buster v2.0l.
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