Photo by Savorykitchen
Savorykitchen's Notes:
Expand1/3 cup water Ask a question about this ingredient
1 cup cooked polenta, see below Ask a question about this ingredient
1/4 cup shredded cheddar Ask a question about this ingredient
2 tablespoons chopped pickled jalapenos (or less - to taste) Ask a question about this ingredient
2 tablespoons torn cilantro Ask a question about this ingredient
You will need an immersion blender (better) or whisk (ok, but more work). Use a small saucepan if you're using the immersion blender or a small skillet if you're using a whisk.
Ask a question about this stepBring the water to a boil and add the polenta. Smush it around with a rubber spatula to break up the polenta Using the blender or the whisk, blend the polenta into the water until it softens and smooths out.
Ask a question about this stepStir in the shredded cheese, jalapenos and cilantro, holding a little of each back for garnish. When the cheese has melted, pour into a bowl, top with the garnishes and eat. Add additional hot sauce if you're like me.
Ask a question about this step6 cups water, milk or broth (or a combination) Ask a question about this ingredient
1 cup coarse-ground polenta meal Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1/2 cup grated parmesan cheese, optional Ask a question about this ingredient
2 ounces butter, optional Ask a question about this ingredient
Preheat the oven to 375. Pour the liquid, polenta, olive oil and a healthy pinch of salt into a 9x13 baking dish (like a brownie pan). Using a heatproof rubber spatula stir all the ingredients together.
Ask a question about this stepPlace the pan in the oven and bake for 45 minutes, stirring every 10 minutes or so. Over the cooking time, you'll see the mixture turn from a cornmeal slurry to a smoother consistency. The oil will float across the surface until about halfway through the cooking time. BE CAREFUL, hot polenta is like lava: it'll splash when you don't expect it to and it will stick to you if you splash it on to yourself.
Ask a question about this stepAfter about 45 minutes, the polenta should be smooth and thick. if it's too thick for your taste, whisk in a little more liquid. Whisk in the optional cheese and butter if you wish. Taste for seasoning (careful - hot stuff!) and adjust salt and pepper. Serve immediately for soft polenta or pour into a greased loaf pan to mold for slicing later.
Ask a question about this stepCan I tell you how much I LOVE pickled jalapenos? I have sent waitfolks off to the kitchen shaking their heads because I ordeed a soup bowl full to go with my ... (whatever, fill in the blank)
and so I say to your porridge entry .... YUMMMMMMM!!!!!! (and yes please to the extra hot sauce too!!)
Yes, I'm always asking for extra hot stuff too. :-)
You are a woman after my own heart, Mary. This sounds fabulous! Next time you're in my neck of the woods, or I'm in yours, we need to plan to get together for brunch. :D