Monterey Jack and Green Chile Polenta

5 ounces chicken stock
5 ounces milk
2 tablespoons butter
1 teaspoon granulated sugar
1/2 teaspoon salt
11/2 cup polenta
1/2 cup monerey jack cheese, grated
1 poblano chile, roasted, peeled, seeded, 1/4 inch dice
salt and white pepper to taste

  1. Bring the chicken stock to a boil. Reduce to a simmer and stir in the milk, butter, sugar, and salt.
  2. Slowly add the polenta ina  thin stream, whisking constantly. Lower the heat and continue stirring for about 10-20 minutes, or until the mixture starts to thicken.
  3. Stir in the cheese and chile. Continue to stir while cooking over low heat until the mixture is thick and easily falls away form the sides of the pan. If needed, thin with milk or stock.
  4. Season with salt and pepper.

Chef:  Nice texture, grains full of moisture, excellent, good poblano flavor.

Personal/Team: Loved the flavor and texture, the peppers and cheese are well balanced.

Lessons Learned: We cooked for about 20 minutes and needed to continue to add chicken stock while keeping warm. This is not a firm polenta dish, but should be somewhat thick.