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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan bring milk and water to boil. Into the liquid, slowly stir in cornmeal. Reduce heat and and continue stirring until the mixture starts to pull away from the pan. | 2. Quickly add the cheese, jalapeno, onion, garlic and salt; stir well and remove from heat. | 3. Pour mixture into a 10" lightly oiled baking pan; allow to cool. Refrigerate to cool for approximately 3 hours to firm. | 4. Clean grate of grill and brush with oil. Cut polenta into wedges and brush with oil both sides lightly. | 5. Grill polenta wedges over medium heat for about 5 minutes or until they begin to brown. Remove from gill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cornmeal	3/4	cup	coarse	305.61	64.3062	7.5762	3.111
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
water	1 1/2	cups		0.0	0.0	0.0	0.0
monterey jack cheese	1/2	cup	grated	-	-	-	-
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.