1. In a large saucepan bring milk and water to boil. Into the liquid, slowly stir in cornmeal. Reduce heat and and continue stirring until the mixture starts to pull away from the pan. 2. Quickly add the cheese, jalapeno, onion, garlic and salt; stir well and remove from heat. 3. Pour mixture into a 10" lightly oiled baking pan; allow to cool. Refrigerate to cool for approximately 3 hours to firm. 4. Clean grate of grill and brush with oil. Cut polenta into wedges and brush with oil both sides lightly. 5. Grill polenta wedges over medium heat for about 5 minutes or until they begin to brown. Remove from gill. ---------------------------------------------------------------------------
Nutrition
Ingredients
