Mini Jalapeño Polenta Cakes

mini jalapeño polenta cakes Entree Mexican
Mini Jalapeño Polenta Cakes
  • Prep 15 min
  • Total 60 min
  • Servings 6

I am already excited for you to make this. MORE+ LESS-

Updated September 19, 2014


Tbs. butter
slices prosciutto, torn and crisped
Tbs. Yoplait® Greek plain yogurt
cup grated parmesan cheese
cups milk
(4.5 oz) can Old El Paso™ chopped green chiles
small jalapeño peppers, two minced and two sliced
cup frozen corn, thawed
cup brown sugar
cup water
cup polenta


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  • 1
    In a medium pot, bring the milk and water to a light simmer. Add the polenta and continue to stir until thick and creamy, about 8 minutes. Take off the heat and stir in the butter and cheese.
  • 2
    Then add the chiles, minced jalapeno peppers, corn, and yogurt. Stir to combine. Taste it and season with salt and pepper.
  • 3
    Pour the polenta mix into 6 greased ramekins. Place on a baking sheet and evenly sprinkle with brown sugar. Bake in a 350°F oven for 30 minutes.
  • 4
    Garnish with crispy prosciutto and remaining jalapeno slices.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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