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Corn And Jalapeno Polenta side dish, italian, corn 1 tablespoon butter 1/2 cup minced white onion 2 jalapeno chiles, seeded and 1 finely minced 1 1/2 cup mild chicken broth 1/3 cup dry white wine 1/2 cup polenta or coarsely ground 1 cornmeal 2 1/2 cup grated fresh corn (about 5 1 ears) 1/2 teaspoon salt 1 tablespoon snipped chives 1 olive oil as needed 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. Serve as an accompaniment to grilled or roasted meats, or with a salad for a light meal. 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. Recipes by Jacqueline Higuera McMahan From: Bob Batson Date: 28 Aug 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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