Grilled Jalapeno Polenta with Sweet and Sour Chutney

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For the polenta:

2 2/3 cup milk

2/3 cup yellow stoneground, cornmeal

1 egg yolk

1/2 fresh jalepeno, chopped fine

For the chutney:

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