Ingredients
This is a unique way to serve polenta and goes well with other grilled foods. Serve as an appetizer or side dish. You can also adjust the heat to suit your taste by adding more or less jalapeno.
3/4 cup coarse yellow cornmeal 1 1/2 cups milk 1 1/2 cups water 1/2 cup grated cheddar cheese 2 jalapeno chiles, with stems and seeds removed, chopped 2 tablespoons grated onion 1 clove garlic, minced 3 tablespoons olive oil Salt to taste
Directions
Bring the milk and water to a boil in a large saucepan
Slowly stir the cornmeal into the liquid
Reduce heat and continue stirring until the mixture is thick and starts to pull away from the pan
Quickly add the cheese, chilies, onion, garlic, and salt. Stir well and remove from heat
Pour the mixture into a lightly oiled 10" cake or pie pan and allow to cool. Refrigerate for 3 hours to firm
Clean the grate of your grill and brush it with oil. Cut the polenta into wedges (I used a pizza cutter, which worked well), and oil both sides lightly.
Grill the polenta wedges over a medium fire for about 5 minutes per side, or until they begin to brown. On my Big Green Egg, I set up for direct cooing, stabilized the temperature at 450 degrees Fahrenheit before cooking.
Remove from the grill, place on a platter, and serve with salsa, if desired
