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 CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
CHEESY POLENTA
This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
Steps:
- Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
- *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
JALAPENO JACK POLENTA
This hearty, warm side dish can be made with the cheese incorporated into the polenta or the polenta can be spooned atop a portion of the cheeses, so that as they melt they form a liquid center. This is the perfect side dish to accompany Beef Tenderloin with Southwestern-Style Sauce.
Provided by NcMysteryShopper
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
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.
CREAMY CHEDDAR POLENTA WITH FRESH HERBS
Provided by Cooking Channel
Categories side-dish
Time 30m
Yield 6 to 8 mini-cup servings
Number Of Ingredients 8
Steps:
- Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
- Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
- Serve immediately in mini cups, topped with chopped herbs
BAKED POLENTA WITH CHEESE AND JALAPENOS (BON APPETIT)
Make and share this Baked Polenta With Cheese and Jalapenos (Bon Appetit) recipe from Food.com.
Provided by mme5650
Categories < 15 Mins
Time 12m
Yield 8 rounds, 8 serving(s)
Number Of Ingredients 7
Steps:
- Steel Knife: With machine running, drop chili through feed tube and mince. Remove from work bowl.
- Shredder: Arrange cheese in feed tube and shred using light pressure.
- Generously grease 8-inch square pan. Bring water, 2 tablespoons oil and the salt to boil in large heavy saucepan. Reduce heat to low. Add cornmeal in thin, steady stream, whisking constantly. Cook until mixture is very thick and film forms on bottom of pan, stirring frequently, about 9 minutes. (Or to microwave: Combine water, 2 tablespoons oil, salt, and cornmeal in 3-quart microwave casserole. Cover and cook on High 4 minutes. Uncover; whisk until smooth. Cover and cook until very thick, about 6 minutes.) Add chili, half of cheese and pepper and stir until smooth. Transfer mixture to prepared pan. Smooth top with spatula. Cool completely. (Can be prepared 3 days ahead. Cover and chill.).
- Position rack in center of oven and preheat to 425 degrees. Grease large baking sheet. Cut polenta into eight rounds using 2 1/2-inch biscuit cutter. Transfer to prepared sheet. Brush tops of rounds with remaining 1 tablespoon oil. Sprinkle with remaining cheese. Bake until cheese is golden, 10 to 12 minutes. (Or to microwave: Arrange 4 polenta rounds in circle on microwave plate. Brush with oil and sprinkle with cheese. Cook uncovered on Medium 7 minutes. Repeat with remaining polenta, oil, and cheese. Serve hot.
Nutrition Facts : Calories 212.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 26.8, Sodium 531.7, Carbohydrate 12, Fiber 1.2, Sugar 0.3, Protein 8.6
WHITE CHEDDAR AND JALAPENO POLENTA
Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat.
Provided by GoldsmithLissa
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
More about "white cheddar and jalapeno polenta food"
CREAMY CHEDDAR POLENTA - SHARED APPETITE
From sharedappetite.com
Estimated Reading Time 4 mins
- Bring the milk, 2 cups of the water, and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps.
- Polenta should be at a bare simmer, and cook for 15 minutes, stirring occasionally. If the mixture gets too thick (mine did), add water, 1/2 cup at a time. I ended up doing this twice.
- Remove from heat, stir in butter and olive oil, and then stir in cheddar cheese. Season with Kosher salt and freshly ground black pepper.
CHEESY POLENTA WITH PICKLED JALAPEñOS - LUCI'S MORSELS
From lucismorsels.com
Cuisine American, New AmericanCategory Side DishServings 6Estimated Reading Time 4 mins
- Place the cornmeal in a large saucepan. Pour in two cups of water and stir well. Turn to low heat. Meanwhile, bring the remaining 4 cups of water to a boil on the stove or in an electric kettle.
- Continue to stir and pour in the boiling water. Increase the heat slightly to maintain a simmer. Stir often, about 7 to 15 minutes, until the polenta is thick. Stir in the salt and pepper.
- Reserve ¼ of the cheese for the topping and stir the remaining cheese into the polenta. Stir in the diced jalapenos. Continue stir until all the cheese is melted.
JALAPENO CHEDDAR POLENTA BITES - HEATHER'S DISH
From heatherdisarro.com
Estimated Reading Time 4 mins
JALAPENO CHEDDAR POLENTA GNOCCHI - THE FOOD IN MY BEARD
From thefoodinmybeard.com
Servings 2Estimated Reading Time 2 mins
CREAMY CHEDDAR PARMESAN POLENTA - THESTAYATHOMECHEF.COM
From thestayathomechef.com
Cuisine ItalianTotal Time 30 minsCategory Side DishCalories 398 per serving
- In a large saucepan, bring the water to a boil over high heat. Salt it with salt. Once it is boiling, whisk in the cornmeal.
- Reduce the heat to low and let the cornmeal simmer until it is tender about 15-20 minutes. It will be really thick.
- Remove from heat and stir in the butter until melted. Next, stir in the cheese until melted. followed by the milk.
WHITE CHEDDAR & POBLANO POLENTA - VEGETARIAN VENTURES
From vegetarianventures.com
5/5 (1)Servings 4Cuisine VegetarianCategory Main
- In a high speed blender, blend together the poblano pepper, red onion, garlic clove, vegetable broth, and garlic clove and blend until completely combined.
- Bring salted water to a boil in a medium saucepan. Whisk in the polenta, lower heat to low, and let simmer, stirring often, for 5 minutes or until the polenta is creamy and the liquid is absorbed.
- Pour in the poblano mixture and cook for an additional 10 to 15 minutes or until the polenta has thickened, stirring often.
- Remove from heat, stir in the cheese, and cover. Let sit for 5 minutes before serving. Taste and season with more salt and pepper, as needed. Feel free to serve with fried eggs, black beans, cilantro, sour cream, tortilla chips, or anything else you might top on tacos and/or nachos!
CHEDDAR-POLENTA BISCUITS WITH HAM SALAD - FOOD & WINE
From foodandwine.com
5/5 Category Salad SandwichServings 8Total Time 30 mins
- Preheat the oven to 425°. Lightly grease a large baking sheet. In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper. Using 2 table knives, cut in the butter until the mixture resembles coarse meal. Add the cheddar, then stir in the milk until the dough is moistened.
- Using 2 large soup spoons, scoop 8 mounds onto the baking sheet. Lightly press down on each mound. Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned. Transfer to a wire rack to cool slightly.
- In a mini food processor, pulse the scallions, celery and jalapeño until finely chopped. Add the ham; pulse just until finely chopped. Pulse in the mayonnaise and mustard; season lightly with salt and pepper. Slice the biscuits; fill with the salad; serve.
JALAPEñO POPPER POLENTA - CHEESY POLENTA RECIPE
From gogogogourmet.com
Servings 6Total Time 15 minsEstimated Reading Time 4 mins
- Pour in the polenta and jalapeños and stir until thickened. Sprinkle in the cheddar cheese until melted in, then add remaining milk until creamy. Feel free to add more milk or water as needed to achieve a creamy texture.
- Beat the egg in a small bowl. Add the sliced jalapeños to the egg and turn to coat. Add the polenta to a small dish. Remove the jalapeños from the egg, allowing any excess to drip off, and add to polenta. Turn to coat evenly.
WHITE CHEDDAR POLENTA - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 24Category DinnerCuisine ItalianEstimated Reading Time 2 mins
- Combine 4 cups Almond Breeze and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes. Whisk in butter, and then the cheese and season with salt and pepper.
SAVORY CHEDDAR JALAPENO CORNBREAD PUDDING - SAPORITO KITCHEN
From saporitokitchen.com
5/5 (1)Total Time 55 minsCategory Side DishCalories 610 per serving
- While the cornbread is cooling, grease a large casserole dish or 9x13" baking pan with butter or baking spray and set aside. Reduce oven temperature to 375°.
WHITE CHEDDAR JALAPEñO POPCORN - CHIP REVIEW
From chipreview.wordpress.com
Estimated Reading Time 5 mins
CHEESE AND JALAPEñO POLENTA BREAD (CORNBREAD) - SALTY GINGER
From saltyginger.com
5/5 (2)Total Time 50 minsCategory Breads And MuffinsCalories 207 per serving
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