A simple but hearty and smoky side dish that pairs well with pork.

 

Cheddar-Chipotle Polenta
Servings Prep Time
8-10 10minutes
Cook Time
25minutes
Servings Prep Time
8-10 10minutes
Cook Time
25minutes
Ingredients
  • 1 1/2 cups yellow cornmeal, coarse
  • 3each chipotles, canned
  • 1 medium onion, yellow, small dice
  • 1Tbsp. olive oil, extra virgin
  • 2cloves garlic, small dice
  • 1quart water
  • 2 1/2cups whole milk
  • 1tsp Kosher salt
  • 1Tbsp. butter, unsalted
  • 1can (14 oz.) white hominy,
Instructions
  1. Sauté onion and garlic in olive oil until translucent.
  2. Add chipotle and cook for 2-3 minutes.
  3. Add water, milk, butter and salt; bring to a boil.
  4. Whisk in cornmeal until incorporated.
  5. Turn down heat to medium-low. Switch to a wooden spoon; stir very frequently, and scrape the bottom of the pot to prevent scorching.
  6. Cook for about 15 more minutes / until thickened. Stir in hominy and cheese. Serve immediately.
  7. Fold in hominy and cheese. Serve immediately.
Recipe Notes

You can omit both the cheese and hominy, if desired. You can also substitute roasted peppers, cheddar jack cheese, or frozen / canned corn if you prefer.

For a creamier polenta, use half coarse, half fine corn meal.

Also, if you spread the hot polenta evenly onto a greased Pyrex pan or cookie sheet, and chill overnight, you can cut into squares and fry.