Jalapeno Cilantro Quinoa Polenta
Made with healthy quinoa and flavored with spicy jalapeno and cilantro, these simple corncakes can fit seamlessly into your menu as a vegetarian appetizer or side dish.
Ingredients:
- Water - 96 oz.
- Classic Gourmet Vegetable Base - 5-6 tbs.
- Salt, kosher - 1.5 oz.
- Corn meal, yellow - 4-5 cups
- Quinoa- cooked - 1 pack
- Cilantro leaves, fine julienne - 3 oz.
- Black pepper, ground - .5 oz.
- Hidden Valley Golden Italian vinaigrette - .5 cups
- Garlic, chopped - 2 oz.
- Jalapenos, seeded, diced small - 2-3 each
Preparation:
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In a pot bring the water, salt, vegetable base, and garlic to a boil.
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Pour the cornmeal in a steady stream into the water to avoid lumps and continue to stir the cornmeal until creamy.
- The cooking process Is approximately 5-6 minutes. Fold in the remainder of the ingredients and cook for 1 minute.
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Pour onto clean 1/2 sheet pans that have been sprayed with pan release and allow the product to cool and harden. Cover the pans with plastic wrap.
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Cut the polenta into any shape and before grilling ensure the product is completely chilled and brush with olive oil prior to grilling to avoid sticking.
Chef Tip: If grilling is not the method of cooking, you can pan fry. Just sear on both sides until golden brown.
