| 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
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