INGREDIENTS
- 1 quart (4 cups) milk
- 1 teaspoon sea salt
- 1 cup polenta
- 2 tablespoons butter
- 1 cup shredded Manchego cheese
- 1 cup fresh or thawed frozen corn kernels
- 1/4 cup finely chopped roasted Poblano chile or 1 tablespoon chopped, drained pickled jalapeño pepper
Note: To roast the Poblano chile on a gas stove-top, cook the chile directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer chile to a paper bag. Close bag. Let stand 15 minutes or until is cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
PREPARATION
Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat. Whisking constantly, add polenta in thin stream. Stirring frequently, cook 10 minutes. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir in butter, corn, cheese and chile until well mixed. Keep warm.
ENJOY!
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