Jalapeno Jack Polenta Cakes with Cilantro Corn Salsa
Elevate your appetizer or side dish game with these irresistible Jalapeno Jack Polenta Cakes with Cilantro Corn Salsa! Creamy polenta infused with the zesty heat of jalapeno and the melty goodness of Monterey Jack cheese is shaped, pan-fried to golden perfection, and topped with a vibrant, zesty cilantro corn salsa. The salsa, bursting with sweet corn, juicy cherry tomatoes, crisp red onion, and a tangy splash of lime, adds a fresh, flavorful contrast to the crispy, cheesy polenta cakes. This recipe is perfect for a weekend brunch, a light dinner, or a party platter, offering a delightful combination of textures and bold Southwestern-inspired flavors. Ready in just an hour and serving up to four, it’s perfect for impressing your friends or savoring a gourmet treat at home.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 medium Jalapeno, finely diced
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons Vegetable oil
- 1 cup Corn kernels (fresh, canned, or frozen, thawed)
- 1 cup Cherry tomatoes, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, juiced
- 0.5 teaspoon Salt (for salsa)
- 0.25 teaspoon Black pepper
Instructions
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
Gradually pour in the polenta while whisking constantly to prevent lumps.
Lower the heat to a simmer and cook the polenta, stirring frequently, for about 20 minutes or until thick and creamy.
Stir in the butter, diced jalapeno, and shredded Monterey Jack cheese until well combined.
Spread the cooked polenta into a greased 9x9-inch baking dish, smoothing the top with a spatula. Let it cool until firm, about 30 minutes.
Once set, cut the polenta into squares, rounds, or your desired shape.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Pan-fry the polenta cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
To make the cilantro corn salsa, combine the corn kernels, diced cherry tomatoes, chopped red onion, chopped cilantro, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a mixing bowl. Toss well to combine.
Serve the warm polenta cakes topped with a generous spoonful of cilantro corn salsa. Enjoy!
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 22.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 947 mg | 73% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
