Grilled Cheddar & Cheese Polenta 
Nutrition
No nutrition information available.
Ingredients
| 6 cups | Water |
| 3 cups | Cornmeal, fine |
| 2 tsp | Salt |
| 30 oz (3-3/4 cups) | Bay Valley® Brand Nacho Cheese Sauce |
| 1 qt | Onions, caramelized, diced |
| 1/4 cup | Jalapeño peppers, fresh, 1/8'' dice |
| 3 cups | San Antonio Farms® Chunky Salsa |
| 1-1/2 cups | Queso Fresco cheese, crumbled |
Procedure
- In a large saucepan, bring water to a boil. Slowly add cornmeal and salt, whisking to prevent lumps. Stir constantly for 2-3 minutes as mixture thickens. Remove from heat.
- Stir in Bay Valley® Brand Nacho Cheese Sauce, caramelized onions, and jalapeño peppers. Spread polenta into a greased half-sheet pan. Bake at 350°F for 20 minutes or until lightly browned. Cool. Cut into 3-inch squares; cut diagonally in half to make triangles. Refrigerate until serving.
- When ready to serve, cook on an oiled grill or flat top grill for 2-3 minutes a side or until internal temperature reaches 165°F.
- Serve topped with San Antonio Farms® Chunky Salsa and crumbled Queso Fresco cheese.
Yield: 24 Servings
Chef's Tip:
To add more heat and spice, serve topped with Bay Valley® Brand pickled Jalapeño Pepper Slices.
Nutrition
No nutrition information available.
For questions or to place an order, click here to contact your Bay Valley Foods representative.
Grilled Cheddar & Cheese Polenta
Ingredients
| 6 cups | Water |
| 3 cups | Cornmeal, fine |
| 2 tsp | Salt |
| 30 oz (3-3/4 cups) | Bay Valley® Brand Nacho Cheese Sauce |
| 1 qt | Onions, caramelized, diced |
| 1/4 cup | Jalapeño peppers, fresh, 1/8'' dice |
| 3 cups | San Antonio Farms® Chunky Salsa |
| 1-1/2 cups | Queso Fresco cheese, crumbled |
Procedure
- In a large saucepan, bring water to a boil. Slowly add cornmeal and salt, whisking to prevent lumps. Stir constantly for 2-3 minutes as mixture thickens. Remove from heat.
- Stir in Bay Valley® Brand Nacho Cheese Sauce, caramelized onions, and jalapeño peppers. Spread polenta into a greased half-sheet pan. Bake at 350°F for 20 minutes or until lightly browned. Cool. Cut into 3-inch squares; cut diagonally in half to make triangles. Refrigerate until serving.
- When ready to serve, cook on an oiled grill or flat top grill for 2-3 minutes a side or until internal temperature reaches 165°F.
- Serve topped with San Antonio Farms® Chunky Salsa and crumbled Queso Fresco cheese.
Yield: 24 Servings
Nutrition
No nutrition information available.
Chef's Tip:
To add more heat and spice, serve topped with Bay Valley® Brand pickled Jalapeño Pepper Slices.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)
