Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Jalapenos, hatch peppers, and sriracha sauce combine to make flavorful, spicy, and oh-so-delicious polenta.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (48 oz) carton Hy-Vee 33% reduced sodium gluten-free chicken broth | ||
| 1 ½ c. dry instant or 5 minute polenta | ||
| ¼ c. Hy-Vee salted butter | ||
| ½ c. Hy-Vee heavy whipping cream | ||
| 2 medium fresh jalapeno peppers, seeded and finely chopped | ||
| 8 oz. hatch pepper cheese, crumbled | ||
| ½ tsp. Hy-Vee kosher sea salt | ||
| Hy-Vee sriracha, optional | ||
| Fresh parsley, optional | ||
| Hy-Vee center cut bacon, chopped and cooked, optional |
Things To Grab
Directions
- Bring chicken broth to boiling over high heat. Once boiling, lower to medium heat and slowly stir in polenta. *Cover and cook 5 minutes, stirring occasionally.
- Once all broth has been absorbed and polenta is cooked, stir in butter, cream, jalapenos, hatch pepper cheese, and salt. Sir until cheese has melted.
- Right before serving, garnish with sriracha, parsley, and bacon, if desired.
- *To prevent burns, make sure to cover your polenta while it bubbles and pops. Once the popping has decreased or stopped, stir to prevent the bottom of the polenta from burning.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 65mg
- Sodium: 1030mg
- Total Carbohydrates: 25g
- Protein: 14g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 20%
0%
Calcium 30%