1 1/2 Cup Quick Cooking Polenta, Medium or Coarse Grain
1 Cup Crumbled Queso Blanco
2 Tbls Unsalted Butter
2 tsps Chopped Fresh Cilantro
1 tsp Black Pepper
2 Jalapenos, seeded and diced
1/4 Cup EVOO
2 Tbls Honey, for serving
1 Lime, halved
Combine the milk and 2 cups water in a medium saucepan and bring to a boil over medium high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust seasoning as needed.
Generously butter a 9x9 baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours.
Preheat a griddle pan over medium heat. Invert the polenta onto a cutting board and slice it into nine 3 inch squares. Brush the squares on both sides with olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side.
While warm, drizzle cakes with honey and squeeze lime juice over the top.
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