happy tuesday all! I thought i would share a new staple recipe JD and i have taken to recently. in an effort to expand our meal horizons and not just eat the same things again and again, we decided to try our hand at a polenta recipe found on the side of the Rice Dream box. seriously i know that the side of a box is not the beginning of any culinary dream, but i read that recipe every time i used the Rice Dream and i am a sucker for anything Mexican or even a little south of the border.
I started out with their basic recipe but added several items of my own to spice it up a bit.
Mexi-Cheese Polenta how to:
50g diced red or green chilies (or drained jalapenos) i used the green chilies cause i LOVE>>> LOVE them.
1 cup whole kernel corn, drained
4 cups Rice Dream rice milk (original) the last time i made this i didn't have the rice dream so i used soy milk. it was just as good.
1 cup dry polenta or coarse ground corn meal
½ cup shredded cheese
3 tablespoons butter with all the other flavors going on here i thought this was just wasted calories.
Sea Salt and pepper
1 diced red bell pepper
1 can of diced tomatoes with green chillies
In a medium saucepan, bring chilies, corn, red bell pepper, can of tomatoes. and Rice Dream to a boil. Slowly add polenta, whisking constantly until smooth, about 6 minutes. Mix in cheese and butter. Add salt and pepper to taste and serve.
I served the polenta with some refried black beans (which i added green chillies to when cooking to have an added kick), sour cream, and a little more shredded sharp cheddar. So, so good. The polenta is warm and comforting and smooth. this has become a new favorite at our house hold and is super easy to prepare. enjoy.