Polenta with Longhorn Cheese and Jalapenos

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(Recipe ID: 788)

Serves 4 to 6

Preparation time: 10 minutes; Cook time: 40 minutes

Source: Chef Joseph Lowery

An example of Texas/Italian fusion cooking shared with me by Texas cooking legend, Mary Faulk Koock.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 1 1/2 cups Yellow Cornmeal
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Sage
  • 1/2 teaspoon Black Pepper
  • 5 cups Chicken Stock
  • 1 pound Longhorn (or other cheddar), grated
  • 1 clove Garlic, minced and mashed
  • 1/4 cup Jalapeno, sliced
  • 1 cup Tomato Sauce
  • 1/2 teaspoon Cinnamon


  1. Preheat oven to 425º.
  2. Bring chicken stock to boil in a large heavy saucepan.
  3. Mix together cornmeal, salt, sugar, sage and pepper in a bowl.
  4. Add cornmeal mixture to stock in a thin stream, stirring constantly with a wooden spoon.  Keep mixture at a steady simmer and DO NOT STOP STIRRING.
  5. Cook and stir for 15 minutes or so until polenta is very thick and pulls away from sides of pan as you stir.
  6. When done, pour polenta onto an oiled baking sheet.
  7. Bake until firm (about 20 minutes).  Remove from heat and let sit a few minutes.
  8. Mix together grated cheese, garlic, jalapeno, tomato sauce and cinnamon.  Spread mixture over hot polenta and bake at 425º until cheese melts.  Serve piping hot.