- 5 cups water
- 1 cup coarse-ground cornmeal
- 1 ear fresh corn, kernels removed
- 1 jalapeno, seeded and minced
- 3/4 cup shredded Monterey Jack
- 2 tablespoons butter
- 1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Whisk cornmeal into water, and cook until thickened, about 5 minutes. Add corn, pepper, cheese, butter, and salt. Butter a 7 by 7-inch baking dish. Pour polenta into baking dish and bake 45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.
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