Grilled Jalapeno Polenta With Roasted Salsa Verde
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
***Polenta***
3/4 cup coarse yellow cornmeal
1 1/2 cup milk
1 1/2 cup water
1/2 cup grated Cheddar or Asiago cheese
2 jalapeno peppers, stems and seeds removed, chopped
2 tablespoons grated onion
1 clove garlic, minced
3 tablespoons olive oil
salt, to taste
***Salsa***
1 pound fresh tomatillos, husks left on
1 small onion, quartered
4 jalapeno peppers
2 tablespoons lime juice, fresh preferred
1 teaspoon sugar
1/4 cup chopped fresh cilantro
salt, to taste
Directions:
For the polenta, bring the milk and water to a boil in a large saucepan. Slowly sprinkle the cornmeal into the liquid, stirring constantly.
Reduce the heat and continue to stir until the mixture is thick and starts to pull away from the pan. Quickly add the cheese, peppers, onion, garlic, salt to taste, stir well, and remove from the heat.
Pour the polenta into a lightly oiled 10-inch cake or pie pan and cool. Place in refrigerator for 3 hours to firm.
To make the salsa, place tomatillos, onion, and peppers in a basket on the grill and roast until the vegetables are slightly blackened, shaking the basket often. Remove from the basket and peel, but don't worry about removing all the peels from the peppers. Do remove stems and seeds from the peppers.
Place the vegetables, juice, and sugar into a blender or food processor and puree until smooth. Season with salt and stir in the cilantro.
Clean the grill and brush it with oil. Slice the polenta into wedges, brush with the oil and grill over a medium fire until they begin to brown, about 8 to 12 minutes.
Place the wedges on a serving platter, top with the salsa and serve.
Recipe Location: https://www.cdkitchen.com/recipes/recs/482/Grilled-Jalapeno-Polenta-With-112967.shtml
Recipe ID: 83840
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.