Jalapeno Jack Polenta Cakes With Cilantro Corn Salsa Recipes

SPICY POLENTA CAKES

Steps:

• Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
• Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
• Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

ROAST PEPPER POLENTA CAKES

Steps:

• Slice the peppers and remove the seeds. Grill until cooked and peel off the skin. Chop the pepper into a small dice.
• Bring the milk to a simmer in a small pan.
• Add the polenta and garlic and stir until thickened, once thick add the cheese and stir.
• Remove pan from the heat and cool a little before adding the diced pepper and basil and mixing.
• Divide the mix into eight and form into patties.
• Fry in the olive oil for 3 mins each side.

JALAPENO JACK POLENTA

Steps:

• Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 - 30 minutes.
• Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
• Serve immediately.

ROASTED CORN SALSA

Steps:

• Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
• (If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
• Cool.
• Add remaining ingredients and toss.
• Serve as a salad or with tortilla chips as a salsa.