This is one of those 8th Wonders of the World recipes. You can't quite put your finger on why it's so darned good. Oh wait, yes you can.
Creamy polenta, sweet corn, spicy jalapeno peppers, brown sugar ON TOP, heeeeelp me.
Another weird but awesome thing about this recipe is the addition of Greek yogurt. I wasn't quite sure what it would do to the polenta cakes, but man am I glad I added it. It's like, creamier I think. And there's a slight tartness that makes me cry 13 rivers.
It's all just a freaking mess and I love it.
Serve it for a holiday meal or just for fun!
And oh, crispy prosciutto on top? Girlfriend, please.
Start by making your polenta! Contrary to popular belief, this doesn't take that long to come together. You'll simmer a little milk and water, add the polenta and whisk it until it's thick and creamy, around 8 minutes.
Once it's a nice creamy texture, add your butter and parmesan. Feels so right, doesn't it?
Then you'll add the Green Giant corn nibblets (why do I love that word so much?), Old El Paso green chiles, freshly minced jalapeno peppers and some Yoplait Greek yogurt! Stir it all together until you're completely filled with jubilation.
Then transfer the mix into some lightly greased ramekins. Sprinkle some brown sugar on top. I know what you're thinking! SUGAR? On top of savory? Trust me.
Throw it in the oven for a quick 30.
And here we go. The tops get a little caramelized and crispy. And then with the freshly sliced jalapeno peppers and crispy prosciutto? For real.
Here's an up-close with a spoon in it because yummy.
You can also serve it like this! Plopped out on a little plate next to the rest of your meal. Anything goes, man. Anything goes.
Just make sure it goes into your mouth.
Bev made 6 of these and has 1 left. Oops? For more musings, visit her blog Bev Cooks and her Tablespoon profile.