Aired February 26, 2009
2 to 3 jalapeos or Fresno (red jalapeo) 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
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.
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.