Recipe - Grilled Italian Sausages With Carmelized Onions

=== FOR THE POLENTA ===
2 2/3 cup Milk
2/3 cup Yellow stoneground cornmeal
1 Egg yolk
One half Fresh jalepeño; chopped fine
=== FOR THE CHUTNEY ===
1 Papaya (fresh; ripe or
jarred)
1 small Red onion; cut or sliced up very thin
1 md Tomato (to 2); seeded,
small minced
One half cup Sliced scallions
1 small Pineapple; cut into chunks
(or 1 can pineapple in
natural juices [not
Syrup])
1 tablespoon Honey
Salt; to taste
Freshlyground black pepper;
to taste
One half Fresh jalepeño; chopped fine

For the polenta: In a mediumsize sauce pan bring milk to a boil over
mediumhigh heat. Slowly add cornmeal, whisking in. Cook for 10 minutes,
stirring constantly. Remove from heat and add yolk, jalapeño and cheese.
Salt and pepper to taste. Put into a greased 9 by 5 by 3inch pan. Cover
tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces.
Grill or saute to heat. For the chutney: Combine above ingredients in a
large bowl and refrigerate up to 1 hour or until ingredients absorb
flavors. Spoon over polenta. This recipe yields 24 slices.

Source: "CHEF DU JOUR (Show # DJ9396) from the TV FOOD NETWORK"
S(Formatted for MC5): "07301999 by Joe Comiskey
joecomiskey@netzero.net" Yield: "24 slices"

Recipe by: Deborah Stanton

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