Popper Polenta
Serve topped with Gumbo-Style Chunky Hash and a couple of fried eggs.
Ingredients
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 2 to 3 jalapeños or Fresno (red jalapeño) peppers or a mix of both, seeded and finely chopped
- 4 ounces cream cheese
- 1 cup milk
- 1 tablespoon dehydrated onion flakes
- 1 cup chicken stock
- 1 cup quick-cooking polenta
- 1 cup shredded jack cheese
Yields: 4 servings
Preparation
In a medium-size pot over medium-high heat, add one turn of the pan of EVOO. Cook the peppers until tender, about 3-4 minutes.
Add cream cheese, milk, dehydrated onion and stock and bring up to a bubble. Whisk in polenta. When it starts to firm up, stir in cheese. Serve a scoop of polenta topped with hash and a fried egg.
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