Kinda Mex Jalapeno Beef With Cheesy Polenta Recipes

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

CHEESY POLENTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
• Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
• Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
• Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

CHEESY POLENTA

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

ROSEMARY BEEF ROAST OVER CHEESY POLENTA

Steps:

• Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

JALAPENO JACK POLENTA

Steps:

• Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 - 30 minutes.
• Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
• Serve immediately.

EASY CHEESE JALAPENO BAKED POLENTA (GRITS)

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.

WHITE CHEDDAR AND JALAPENO POLENTA

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.

KINDA-MEX JALAPENO BEEF WITH CHEESY POLENTA

Steps:

• CHILE SAUCE: can be made up to 2 days ahead, if desired.
• Heat 2 tbs oil in a saute pan over medium-high heat. Cook onions, chiles, tortillas and garlic until onion softens, stirring often to prevent tortillas from sticking and chiles from scorching (scorched chiles can make the sauce bitter).
• Add the chicken broth and tomatoes. Reduce the heat to medium, and simmer sauce for two minutes. Allow sauce to cool a bit, then transfer to a blender. Add lemon juice. Covering blender lid with a folded kitchen towel and holding down tightly, puree sauce until smooth, then season with the salt. I have a 6-cup capacity blender jar, and I can puree the whole batch of sauce at once without the cover popping off. If you have a smaller capacity blender jar, I would highly recommend pureeing the sauce in batches to ensure that you have enough head space to prevent excess pressure build-up while pureeing the hot sauce. Cleanup of widely splattered red chile sauce is not fun, and neither are the burns (I speak from experience!).
• If you are making everything at the same time, pour the pureed sauce into a saucepan and keep warm over low heat while you prepare the polenta and beef. If you are making the sauce ahead of time, refrigerate until needed, then reheat sauce while you make the polenta.
• JALAPENO BEEF:.
• Heat 2 tbs oil in a large skillet or saute pan over high heat. If you prefer more rare beef, add the beef and sliced peppers at the same time, and saute for about 5 to 7 minutes. If you prefer your beef more cooked, saute the meat for about 5 minutes, then add the sliced peppers (this keeps the peppers more attractive in the finished dish, because they don't get cooked to death while you get the beef cooked how you want it). Continue cooking the beef until it is cooked to your liking. Add the sugar, chili powder, and salt to taste. Stir to coat beef, meanwhile cooking for about one more minute. Cover and remove from heat, but keep warm.
• CHEESY POLENTA:.
• In a medium saucepan, bring water to a boil over medium-high heat. Gradually whisk in polenta so lumps don't form, then add 1 tsp kosher salt. Reduce heat to low. Stirring frequently, cook polenta for 5 minutes. Fold in cheese until evenly distributed. Remove from heat.
• When all the components are prepared, assemble for serving in the following order: ladle some of the warm sauce in the bottom of a pasta bowl, top with the cheesy polenta, then add the beef. If you prefer, you can also ladle more sauce over the beef (you should have plenty of sauce even if all your eaters want sauce over and under).
• NOTE 1:.
• You can use whatever type of dried chiles you prefer. The amounts listed reflect what I add when I use chiles like New Mexico, Guajillo, Anaheim or Pasilla, depending on whatever I have available. Whatever kind of chile you decide upon, be sure to wash your hands well after tearing the chiles, because the residue can irritate skin and eyes (inevitably, where it ends up if you forget to wash it off your fingers ).
• NOTE 2:
• Although this recipe calls for red jalapenos, I have yet to come across anything labeled as such when shopping for fresh chile peppers. Typically I will buy red Fresno peppers, which are similar to jalapenos in size and heat, but are shaped more like an ice cream cone. If Fresnos aren't available, I've been known to use jalapenos, serranos, or even some unspecified red chile peppers with varying degrees of heat that my garden-loving landlord supplies me with. If you are more heat-sensitive, feel free to reduce the number of chile peppers in the beef (of course, most heat-sensitive people are probably going to breeze right by any recipe with "jalapeno" in the recipe title anyway, huh?) ;).