My Rating: Easy and CreamyMy cravings for creaminess have taken me to a new level of experimentation. Texture seems to be HUGE with me this pregnancy and one of those amazing textures is creamy. I found this recipe on the back of the Rice Dream carton...kind of funny...and decided to try it. I loved polenta as a missionary in Argentina and sadly have not done much with it in the past 10 years. I couldn't find polenta at the 2 grocery stores I went to, so I ended up using Quaker yellow corn meal. It worked beautifully. I could have used Rice Dream and probably should have, but I happened to have a lot of milk in my fridge today, so I used milk instead. As for the other ingredients, I used diced chilies, a regular store brand of corn, jack cheese, and did not add any salt or pepper. I think we all sprinkled some pepper on our individual bowls. Next time I might use an additional cup of milk so it will be a little bit thinner consistency. Enjoy!
1-7 oz. can diced green chilies or jalapenos, drained
1 cup Westbrae Natural whole kernel corn, drained
4 cups Rice Dream Original
1 cup dry polenta or course ground corn meal
1/2 cup shredded cheese
3 tablespoons butter
Hain Sea Salt and pepper
In medium saucepan, bring chilies, corn and Rice Dream to a boil. Slowly add polenta, whisking constantly until smooth, about 6 minutes. Mix in cheese and butter. Add salt and pepper to taste and serve.