Rachael's Daytime Talk Show
Popper Polenta -- 02/27/09

Popper Polenta

Ingredients

  • 1 tablespoon EVOO - Extra Virgin Olive Oil
  • 2 to 3 jalapeños or Fresno (red jalapeño) peppers or a mix of both, seeded and finely chopped
  • 4 ounces cream cheese
  • 1 cup milk
  • 1 tablespoon dehydrated onion flakes
  • 1 cup chicken stock
  • 1 cup quick-cooking polenta
  • 1 cup shredded jack cheese

Yields: 4 servings

Preparation

In a medium-size pot over medium-high heat, add one turn of the pan of EVOO. Cook the peppers until tender, about 3-4 minutes.

Step

Add cream cheese, milk, dehydrated onion and stock and bring up to a bubble. Whisk in polenta. When it starts to firm up, stir in cheese. Serve a scoop of polenta topped with hash and a fried egg.