Soft Polenta with Onions and Jalapeños


Polenta is a very tasty but much-underused and often-misunderstood side dish. Milled from corn, polenta makes a great side for red meats, game, pork, lamb and also poultry.

Super easy

Soft Polenta with Onions  and Jalapeños


For 1 Batch(es)


  • 8 tablespoons unsalted butter
  • 2 fresh jalapeños, seeds, stem and veins removed, minced
  • 1 medium onion
  • 2 1/4 cups chicken stock, preferably homemade
  • 2 1/4 cups whipping cream
  • 1 1/2 cups quick-cooking polenta
  • kosher salt, to taste
  • 1 tablespoons minced cilantro

Soft Polenta with Onions and Jalapeños Directions

  1. Melt the butter in a heavy, 4-quart saucepan over medium heat.
  2. When the foam subsides, add the jalapeño and onion. Sauté, stirring often, until the onion is very wilted and transparent—about 7 minutes.
  3. Add the stock and whipping cream and increase the heat to medium-high.
  4. Bring to a full boil, then add the polenta.
  5. Cook, whisking constantly, until the liquid has been absorbed and the polenta is thickened but still soft and pourable.
  6. Remove the pan from the heat and whisk in the salt and cilantro. Serve hot. 

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