Recipe - Corn And Jalapeno Polenta

1 tablespoon Butter
One half cup Minced white onion
2 Jalapeno chiles; seeded and
finely minced
1 One half cup Mild chicken broth
1/3 cup Dry white wine
One half cup Polenta or coarsely ground
cornmeal
2 One half cup Grated fresh corn (about 5
ears)
One half teaspoon Salt
1 tablespoon Snipped chives
Olive oil as needed

Recipes by Jacqueline Higuera McMahan

Serve as an accompaniment to grilled or roasted meats, or with a salad for
a light meal.

INSTRUCTIONS: Grease a 8 x 13inch baking pan. Heat the butter in a wide,
deep skillet. Add the onions and minced chiles and saute until softened. Do
not let them brown. Add the chicken broth, wine and milk. Simmer for a few
minutes. Slowly stir in the polenta and cook, stirring, for 10 minutes.

Add the corn and simmer over low heat for 15 minutes, or until a spoon,
drawn through the polenta to the bottom of the pan, leaves a track. Stir in
the salt and chives. Pour the polenta into the prepared pan. Let cool, then
cover well with plastic wrap and refrigerate until needed. Just before
serving, cut into 8 squares and carefully remove with a wide spatula
(because of the corn, this polenta is fragile).

Heat a little olive oil in a nonstick skillet. Add a few polenta squares
(do not crowd the pan) and fry until golden brown, turning once. Continue
frying the remaining squares, adding more olive oil as needed.

Serves 8.

PER SERVING: 120 calories, 4 g protein, 22 g carbohydrate, 3 g fat (1 g
saturated), 6 mg cholesterol, 163 mg sodium, 3 g fiber. Posted to
CHILEHEADS DIGEST V4 #102 by Bob Batson bob@sky.net on Aug 28, 1997