Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Milk
2/3 c Yellow stoneground,
Cornmeal
1 Egg yolk
1/2 Fresh jalepeno, chopped
Fine
For the chutney:
1 Papaya fresh, ripe or
Jarred
1 sm Red onion, sliced very thin
1 To 2 medium size tomatoes,
Seeded and small dice
1/2 c Sliced scallions
1 sm Pineapple, cut into chunks
Or 1 can pineapple in
Natural juices
(not syrup)
1 tb Honey
Salt and pepper to taste
1/2 Fresh jalepeno, chopped
Fine

For the polenta: In a medium size sauce pan bring milk to a boil over
medium high heat. Slowly add cornmeal, whisking in. Cook for 10
minutes, stirring constantly. Remove from heat and add yolk, jalapeno
and cheese. Salt and pepper to taste. Put into a greased 9 by 5 by
3-inch pan. Cover tightly and refrigerate until firm, about 10
minutes. Cut into 24 pieces. Grill or saute to heat. For the chutney:
Combine above ingredients in a large bowl and refrigerate up to 1
hour or until ingredients absorb flavors. Spoon over polenta.

Yield: 24 slices

CHEF DU JOUR DEBORAH STANTON SHOW #DJ9396

For the polenta:

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