Grilled Jalapeno Polenta with Sweet and Sour Chutney Recipe

Name: Grilled Jalapeno Polenta with Sweet and Sour Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 cup milk; 2/3 cup yellow stoneground, cornmeal; 1 egg yolk; 1/2 fresh jalepeno, chopped fine; 1 papaya fresh, ripe or jarred; 1 small red onion, sliced very thin; 1 to 2 medium size tomatoes, seeded and small dice; 1/2 cup of sliced scallions; 1 small pineapple, cut into chunks or 1 can pineapple in natural juices (not syrup); 1 tablespoons of honey; Salt and pepper to taste; 1/2 fresh jalepeno, chopped fine

Servings: persons

2 2/3 cup milk
2/3 cup yellow stoneground, cornmeal
1 egg yolk
1/2 fresh jalepeno, chopped fine
1 papaya fresh, ripe or jarred
1 small red onion, sliced very thin
1 to 2 medium size tomatoes, seeded and small dice
1/2 cup of sliced scallions
1 small pineapple, cut into chunks or 1 can pineapple in natural juices (not syrup)
1 tablespoons of honey
Salt and pepper to taste
1/2 fresh jalepeno, chopped fine

1
For the polenta: In a medium size sauce pan bring milk to a boil over medium high heat.
2
Slowly add cornmeal, whisking in.
3
Cook for 10 minutes, stirring constantly.
4
Remove from heat and add yolk, jalapeno and cheese.
5
Salt and pepper to taste.
6
Put into a greased 9 by 5 by 3-inch pan.
7
Cover tightly and refrigerate until firm, about 10 minutes.
8
Cut into 24 pieces.
9
Grill or saute to heat.
10
For the chutney: Combine above ingredients in a large bowl and refrigerate up to 1 hour or until ingredients absorb flavors.
11
Spoon over polenta

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 2/3 cup milk, 2/3 cup yellow stoneground, cornmeal, 1 egg yolk, 1/2 fresh jalepeno, chopped fine, and more.

Yes, Grilled Jalapeno Polenta with Sweet and Sour Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Jalapeno Polenta with Sweet and Sour Chutney

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