Jalapeno Jack Polenta Food

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

WHITE CHEDDAR AND JALAPENO POLENTA

Steps:

• Bring stock to boil in large pot over high heat.
• Whisk in polenta in a steady stream and decrease heat to medium.
• Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
• Add cheese and peppers. Cook 2 minutes.
• Stir in butter and salt and pepper to taste.
• Remove from heat and adjust consistency by thinning with more stock if needed.

JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA

Steps:

• In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
• Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
• Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
• Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
• While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
• Remove cooled polenta from fridge and turn out onto cutting board.
• Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
• Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
• Place 2 servings on each plate and top with salsa.

SPICY POLENTA CAKES

Steps:

• Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
• Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
• Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

JALAPENO JACK POLENTA

Steps:

• Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 - 30 minutes.
• Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
• Serve immediately.

BEEF TENDERLOIN WITH SOUTHWESTERN-STYLE SAUCE

Steps:

• Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
• Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
• Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
• Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
• Finish the sauce with the Cilantro and serve over the Tenderloin.
• Garnish with the Jalapeno.

GRILLED JALAPENO POLENTA

Steps:

• In a large saucepan bring milk and water to boil. Into the liquid, slowly stir in cornmeal. Reduce heat and and continue stirring until the mixture starts to pull away from the pan.
• Quickly add the cheese, jalapeno, onion, garlic and salt; stir well and remove from heat.
• Pour mixture into a 10" lightly oiled baking pan; allow to cool. Refrigerate to cool for approximately 3 hours to firm.
• Clean grate of grill and brush with oil. Cut polenta into wedges and brush with oil both sides lightly.
• Grill polenta wedges over medium heat for about 5 minutes or until they begin to brown. Remove from gill.