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