Best 6 Grilled Jalapeno Polenta With Sweet And Sour Chutney Recipes

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**Grilled Jalapeno Polenta with Sweet and Sour Chutney: A Unique and Flavorful Fusion Delight**

Indulge in a culinary journey that seamlessly blends the vibrant flavors of Mexican and Indian cuisine with the Grilled Jalapeno Polenta and Sweet and Sour Chutney. This tantalizing dish tantalizes the senses with its contrasting textures and harmonious flavors. The creamy polenta, infused with the subtle heat of grilled jalapeno, provides a smooth and savory base for the tangy and sweet chutney. Experience a burst of freshness from the cilantro and lime, while the crunchy peanuts add a delightful textural element. This fusion dish is not only a treat for the taste buds but also a visual masterpiece, sure to impress your dinner guests.

**Recipes Featured in the Article:**

1. **Grilled Jalapeno Polenta:**

- A step-by-step guide to creating the creamy and flavorful polenta base, infused with the smoky heat of grilled jalapenos.

2. **Sweet and Sour Chutney:**

- A delightful recipe for a tangy and sweet chutney, featuring a medley of fresh fruits, aromatic spices, and a hint of ginger.

3. **Assembly and Serving:**

- Detailed instructions on how to assemble the dish, layering the creamy polenta with the vibrant chutney and garnishing it with fresh cilantro, lime wedges, and crunchy peanuts.

4. **Tips and Variations:**

- Explore creative variations of the dish, such as using different types of polenta or experimenting with various chutneys.

5. **Additional Serving Suggestions:**

- Discover innovative ways to enjoy the Grilled Jalapeno Polenta with Sweet and Sour Chutney, including serving it as an appetizer, main course, or even a side dish.

Let's cook with our recipes!

SWEET POLENTA CROSTINI WITH MASCARPONE, RASPBERRIES, PISTACHIOS, AND LAVENDAR HONEY



Sweet Polenta Crostini with Mascarpone, Raspberries, Pistachios, and Lavendar Honey image

Provided by Food Network

Categories     dessert

Time 1h27m

Yield 6 to 8 servings

Number Of Ingredients 10

3 1/2 cups water, preferably still spring or filtered water
1/2 teaspoon salt
1 cup medium grain yellow cornmeal, preferably stone-ground
4 tablespoons unsalted butter
1 tablespoon mild-flavored vegetable oil, plus extra for greasing the pan
2 to 3 tablespoons granulated sugar
3/4 cup mascarpone
1/2 pint red raspberries
1/3 cup shelled, skinned, pistachio nuts, lightly toasted and coarsely chopped
1/4 cup dark, flavorful honey, such as lavender or wild forest, although preferably not buckwheat

Steps:

  • Prepare the polenta: Line an 8 by 4-inch loaf pan with plastic wrap and set aside.
  • Bring the water to a rolling boil in a large pot. Add the salt, then gradually sprinkle in the cornmeal, stirring constantly to avoid lumps. Keep stirring after the last of the cornmeal has been added: the mixture will begin to thicken quite quickly. Reduce the heat to medium and cook the polenta for about 30 to 40 minutes, stirring frequently. Spoon a little of the polenta onto a plate and taste it: when it is no longer crunchy and granular, it's done.
  • Scrape the polenta into the loaf pan, flattening the top and pressing the mass into a rough rectangle, ending halfway to two-thirds down the length of the pan. This sounds a little confusing, but you should now have a 2-inch-thick rectangle of polenta pressed into the loaf pan. It will be very stiff and have no trouble staying put. Cool the polenta to room temperature, then press a piece of plastic wrap onto the surface and refrigerate until chilled, at least 2 hours, or up to 3 days.
  • No more that 2 or 3 hours before you plan to serve the dessert, remove the loaf pan from the refrigerator and unmold the polenta. With a long, thin-bladed knife, slice the loaf into 1/4-inch thick slices and cut each of these in half. You should end up with about 24 (2-inch) squares, 1/4-inch thick.
  • Heat 2 tablespoons of butter and 1/2 tablespoon of vegetable oil in a large frying pan (non-stick is fine) over medium heat. When the foam subsides, add half of the polenta slices and fry about 4 minutes, turning once, until golden and crisp on both sides. Carefully transfer the slices to a platter lined with paper towels and sprinkle the slices with half of the sugar. Repeat with the remaining butter, oil, polenta, and sugar. Cool the sugared polenta slices to room temperature.
  • To assemble the crostini, spoon the mascarpone into a piping bag fitted with a medium star tip (about 1/2-inch or so). Pipe a generous amount of mascarpone on each polenta square and arrange two or three raspberries on the cheese. Press some pistachio pieces around the berries into the cheese and drizzle the crostini with a little of the honey (a honey dripper or even a teaspoon dipped into the jar then waved over the squares works really well, don't even bother measuring the honey!). The finished crostini should be eaten as soon as possible, but can be kept covered at room temperature for a few hours.

BAKED POLENTA WITH CHEESE AND JALAPENOS (BON APPETIT)



Baked Polenta With Cheese and Jalapenos (Bon Appetit) image

Make and share this Baked Polenta With Cheese and Jalapenos (Bon Appetit) recipe from Food.com.

Provided by mme5650

Categories     < 15 Mins

Time 12m

Yield 8 rounds, 8 serving(s)

Number Of Ingredients 7

1 -2 medium jalapenos or 1 -2 medium serrano chili, stemmed
8 ounces piece monterey jack cheese, halved
3 cups water
3 tablespoons olive oil
1 1/4 teaspoons salt
1 cup yellow cornmeal
fresh ground pepper

Steps:

  • Steel Knife: With machine running, drop chili through feed tube and mince. Remove from work bowl.
  • Shredder: Arrange cheese in feed tube and shred using light pressure.
  • Generously grease 8-inch square pan. Bring water, 2 tablespoons oil and the salt to boil in large heavy saucepan. Reduce heat to low. Add cornmeal in thin, steady stream, whisking constantly. Cook until mixture is very thick and film forms on bottom of pan, stirring frequently, about 9 minutes. (Or to microwave: Combine water, 2 tablespoons oil, salt, and cornmeal in 3-quart microwave casserole. Cover and cook on High 4 minutes. Uncover; whisk until smooth. Cover and cook until very thick, about 6 minutes.) Add chili, half of cheese and pepper and stir until smooth. Transfer mixture to prepared pan. Smooth top with spatula. Cool completely. (Can be prepared 3 days ahead. Cover and chill.).
  • Position rack in center of oven and preheat to 425 degrees. Grease large baking sheet. Cut polenta into eight rounds using 2 1/2-inch biscuit cutter. Transfer to prepared sheet. Brush tops of rounds with remaining 1 tablespoon oil. Sprinkle with remaining cheese. Bake until cheese is golden, 10 to 12 minutes. (Or to microwave: Arrange 4 polenta rounds in circle on microwave plate. Brush with oil and sprinkle with cheese. Cook uncovered on Medium 7 minutes. Repeat with remaining polenta, oil, and cheese. Serve hot.

Nutrition Facts : Calories 212.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 26.8, Sodium 531.7, Carbohydrate 12, Fiber 1.2, Sugar 0.3, Protein 8.6

JALAPENO CHUTNEY (FAMOUS DAVE'S SWEET SOUL JALAPENO COPYCAT)



Jalapeno Chutney (Famous Dave's Sweet Soul Jalapeno Copycat) image

I have moved a few hundred miles away from the nearest 'Famous Dave's BBQ'. At the persistance of my boyfriend, I had to come up with something similar to their ' Sweet Soul JalapeƱo dipping sauce'. Here's what I came up with. Seeing as though all I had to go on was memory, I don't know if it's really close or not. Nor will I be able to taste some of the real stuff any time soon for comparison... but this is gooooood. Please feel free to z-mail me with any suggestions on how to make it more accurate.

Provided by Andi the grate

Categories     Chutneys

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11

2 jalapeno peppers, seeded and diced
8 ounces crushed pineapple, juices squeezed out and reserved
6 ounces apricot preserves
2 tablespoons sugar
1 tablespoon white vinegar
1/2 teaspoon molasses
1/4 teaspoon salt
1 garlic clove, minced
1 dash red pepper flakes
1 dash onion powder
1 dash garlic powder

Steps:

  • Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
  • Dump in the remaining ingredients except pineapple juice.
  • Stir to combine.
  • Add some of the pineapple juice to get the consistency you want.
  • Simmer 15 min to combine flavors.
  • Cool and refrigerate.

WHITE CHEDDAR AND JALAPENO POLENTA



White Cheddar and Jalapeno Polenta image

Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat.

Provided by GoldsmithLissa

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 cups chicken stock
2 cups polenta (cornmeal)
6 ounces cheddar cheese
1/8 cup chopped jalapenos or 1/8 cup sliced jalapeno
2 tablespoons butter
sea salt
fresh ground pepper

Steps:

  • Bring stock to boil in large pot over high heat.
  • Whisk in polenta in a steady stream and decrease heat to medium.
  • Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
  • Add cheese and peppers. Cook 2 minutes.
  • Stir in butter and salt and pepper to taste.
  • Remove from heat and adjust consistency by thinning with more stock if needed.

EASY CHEESE JALAPENO BAKED POLENTA (GRITS)



Easy Cheese Jalapeno Baked Polenta (Grits) image

I don't care for grits, but I love polenta! Who knew they were the same thing? This recipe is made of wholesome ingredients and is so easy. The jalapenos, if properly seeded, add a lot of flavor without added heat. Serve this alongside your tex-mex dishes in place of rice or potatoes.

Provided by MommyMakes

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

5 cups water or 5 cups chicken stock
1 cup coarse-ground cornmeal
1 ears of corn, shucked or 1/2 cup frozen corn
1 -2 jalapeno, seeded and minced
2 tablespoons butter
3/4-1 cup shredded monterey jack cheese
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Whisk cornmeal into water, cook until cornmeal comes together and is creamy 5-10 minutes.
  • Meanwhile prepare peppers, and grate cheese.
  • Add corn, pepper, cheese, butter, and salt. Butter a small-medium baking dish.
  • Pour polenta into baking dish and bake 30-45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.

Nutrition Facts : Calories 260.8, Fat 13.6, SaturatedFat 7.9, Cholesterol 34.1, Sodium 610.5, Carbohydrate 28.1, Fiber 2.9, Sugar 1.1, Protein 8.5

GRILLED STUFFED JALAPENOS



Grilled Stuffed Jalapenos image

These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 appetizers.

Number Of Ingredients 8

4 ounces cream cheese, softened
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon smoked paprika or paprika
10 jalapeno peppers

Steps:

  • In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • Choose the right polenta: Use coarse-ground polenta for a hearty, rustic texture. Fine-ground polenta will result in a smoother, creamier dish.
  • Cook the polenta slowly: This will help it develop its full flavor and prevent it from becoming gummy.
  • Season the polenta well: Polenta can be a bit bland on its own, so be sure to season it with salt, pepper, and other herbs and spices to taste.
  • Grill the polenta slices until they are nicely charred: This will give them a smoky flavor and a crispy texture.
  • Make the sweet and sour chutney ahead of time: This will allow the flavors to meld and develop.
  • Serve the polenta and chutney warm: This is the best way to enjoy the flavors of both dishes.

Conclusion:

Grilled polenta with sweet and sour chutney is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new recipe to try, give this one a whirl!

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