Jalapeno Cheddar Polenta

Serves 12

Ingredients:

Directions:

1. Heat the butter and olive oil in a large saucepan. Add the garlic, onion, jalapeno, and poblano peppers. Sauté until translucent but not brown, about 5 minutes. Stir in canned green chilies and cumin and oregano.
2. Add the chicken stock, half-and-half, milk, and Adobo seasoning and salt and pepper; bring to a low boil.
3. Remove from the heat and slowly sprinkle the cornmeal into the hot milk, stirring constantly with a whisk. Return to low heat, stirring until thickened and bubbly. Remove from heat; stir in the cheeses and pour into two sprayed 9 by 13 by 2-inch lidded plastic storage containers or cake pans. Smooth the top, and refrigerate until firm and cold. (Can be made up to two days ahead until ready to serve.)
4. Cut each pan of polenta into 12 squares. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly with cornstarch. Heat 1 tablespoon olive oil and 1 Tbsp butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately topped with Chicken Verde or salsa.