Cheesy Polenta with Chili Spiced Veggies

Cheesy Polenta with Chili Spiced Veggies



Prep Time: 20 Min

Cook Time: 30 - 40 Min

1. Add the water to a medium sized sauce pot and set to medium high. Once boiled, add the salt, and whisk in the cornmeal. Reduce heat to medium low and continue to whisk until polenta has thickened enough that the meal is no longer sinking / separating. Cover and cook 30 – 40 minutes depending on preferred consistency. Stir every 10 minutes.

1. With 15 minutes remaining on the polenta, begin melting 3 Tbsp. butter in a large frying pan set to just below medium heat. Once melted, add a drizzle of EVOO to keep the butter from scorching. Add the onion, jalapeno, and a sprinkle of sea salt. Stir and cook 4 – 5 minutes.

 

1. Add the garlic and continue cooking 2 minutes.

                  Grocery List

• 4 C Cold Water
• 1 C Yellow Cornmeal
• 1 ½ Tsp. Sea Salt
• 4 Tbsp. Unsalted Butter
• 2 Tbsp. Whipping Cream
• ½ C Old Cheddar, shredded

 

• ½ Red Onion, diced
• 2 Jalapenos, seeded & diced
• 1 Zucchini, chopped
• 1 C Corn, (fresh or thawed if frozen)
• 2 cloves Garlic, crushed & minced
• 1 Tsp. Tomato Paste
• 1 Tsp. Chili Powder
• ½ Tsp. Cumin
• ½ Tsp. Garlic Powder
• ½ Tsp. Dried Oregano
• Fresh Cilantro, Hot Sauce - Garnish

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1. Add the tomato paste and stir. Cook and stir for another 2 minutes before adding the zucchini, cumin, chili, garlic powder, oregano, and another good pinch of sea salt. Stir, cover, and cook 5 minutes. Add the corn and cook another 2 minutes.

 

1. Taste and adjust salt if desired.

 

1. To finish polenta, remove from heat and stir in the cheese, remaining butter, and whipping cream. Taste and adjust salt if desired. Cover and set aside 2 – 3 minutes.

 

1. For service, scoop polenta into a serving dish and make a small well in the center. Scoop some of the veggies and butter into the center drizzling some butter all over the polenta. Finish with some fresh cilantro and a few dashes of hot sauce. ENJOY!