Roasted Jalape

This is one of the elements that helped secure a win for Team Guy on the first episode. I love polenta, it’s so adaptable and easy to work with. It’s a great starch for any meal (and so is my mac & cheese!). Pork, beef, chicken it plays nice with everyone – it’s great with seafood too. Butter poached lobster over a citrus polenta….ah, yum.

av4716lmmi9KlbcPtvgRz7a6.jpeg:Amazon:photo

Ingredients

  • 1 ¼ cups cornmeal
  • 3 ½ cups milk
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 or 2 roasted jalapeños.

Instructions

From your 3 ½ cups of milk, place 1 cup of the milk in a bowl, then add corn meal and salt.

While your cornmeal is soaking, place a jalapeño on a skewer or fork. Roast the jalapeño right over the gas flame until it blackens and the skin bubbles. If you do not have a gas range, place peppers on a small baking sheet and put under a very hot broiler. Put your oven rack on the top shelf so the peppers are nice and close to the heat source. Turn occasionally until all sides are roasted nicely. Place peppers off to the side to cool.

Now, bring the remaining 2 ½ cups of milk to a simmer. Using a whisk, stir in the cornmeal a little at a time. This will prevent clumping and lumpy polenta. Stir constantly for 5 minutes. This will work the starch out of the cornmeal, making it silky and creamy.

Quarter your jalapeños lengthwise. Now, people say the level of hotness is in the seeds, some say it’s in the white ribs running along the inside of the pepper. Well, to play it safe, discard half of the seeds and half of the white ribs from the pepper. This should put us at a medium heat. Use as little or as much of the pepper as you can handle. In a blender, food processor, or with a knife, chop the pepper into a thick paste. Add the paste to the polenta and mix.

Taste and adjust seasoning. More salt, more pepper, more heat. I like white pepper rather than black because you can’t see it. You don’t get little black specs in the dish you’re making. And it’s a great way to season for kids – what they don’t see they can’t complain about.

Learn to trust yourself and your palate. Finish polenta off with 3 tablespoons of butter. This helps flavor, thickens and gives a nice sheen to the polenta. Serve with your favorite protein.

Left over polenta can be spread out on a sheet or plate and put in the refrigerator. The next day it will be firm. Slice it into strips, and put in a super hot pan and brown both sides. Serve for breakfast with eggs and bacon, or use the polenta instead of an English muffin for eggs benedict.

Do you have a favorite starchy side, or any other favorite side dishes that go well with everything? Tell me about them in the comments section below. (Make sure you’ve signed up for the site so you can leave your comment!)

-Dean

 

Images courtesy spicyfoodnetwork.com and foodnetwork.com

Gourmet Dad
  • Melissa Garcia

    Today is turning into an awesome day. First we wake up to a white morning in southern CA, then I log on to see this recipe that I have been dying to have, THANK YOU DEAN. Happy Monday…making this tonight!

  • Johnny Vegas

    Dish looks awesome! I tried making this myself, but must have done something wrong… I ended up with explosive diahrea in the middle of my last dinner party :-( Look forward to try the next recipe!!

  • Rudy Alapag

    it looks delicious but i tried jalapeno before and its very “HOT” and i don’t like it very much. but i think i would the rest of the recipe. thank you.

  • Kitty Cat

    Yum… will have to try!

  • Lemon Meringue

    When I was 18 I used to live in Italy and there I ‘met’ mister polenta for the first time, it’s really considered food for farmers over there; good food, don’t get me wrong, but nothing fancy. Years later, back in The Netherlands I got reacquainted with this food for another reason: I became a Mum of a beautiful Celiac daughter. And this paesant food became staple food in our household. So always glad with a new twist to the same old, same old.
    Our fave starchy side is definitely: Yorkshire Puddings (glutenfree that is)! Super easy to make and you can pair them with virtually everything, both savoury and sweet: roast chicken is #1, but also with other meats, vegetable sauces and soup. For an easy pudding top it with chunky, vanilla-apple or rhubarb compote or even cinnamon icecream. The day after they are still good in the lunchbox with some powdered sugar or bits of cheese.

  • Corky

    Like your recipes, and appreciate the clear instructions, especially the way you use the word “your”…somehow makes the recipe more personal & fun !