Rio Picante Polenta
Spice up your side dish game with Rio Picante Polenta, a bold and creamy recipe infused with smoky paprika, a dash of cayenne heat, and aromatic oregano. Made with hearty coarse cornmeal simmered to perfection with whole milk and Parmesan cheese, this polenta delivers a luxurious texture and irresistible depth of flavor. A sizzling garlic-infused olive oil blend adds a mesmerizing touch, while fresh cilantro, zesty lime, and optional jalapeño slices provide a vibrant, spicy finish. Perfect as a show-stopping base for grilled meats or roasted veggies, this dish is ready in about 30 minutes and serves four. Embrace a flavorful twist on traditional comfort food with this zesty, smoky, and utterly satisfying polenta recipe.
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Recipe Information
Ingredients
- 1 cup coarse cornmeal (polenta)
- 4 cups water
- 1 cup whole milk
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 cup grated Parmesan cheese
- 2 tablespoons diced fresh cilantro
- 1 teaspoon lime zest
- 1 medium sliced jalapeño (optional)
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the water.
Lower the heat to medium and slowly whisk in the cornmeal (polenta) to prevent clumps from forming.
Continue stirring for 2-3 minutes until the mixture begins to thicken.
Reduce the heat to low and allow the polenta to cook, stirring occasionally, for 20-25 minutes or until creamy and smooth.
While the polenta cooks, heat the olive oil in a small skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in smoked paprika, cayenne pepper, and dried oregano. Cook for an additional 30 seconds to release the spices' aroma.
Add the spiced garlic mixture to the cooked polenta along with the whole milk. Stir thoroughly to combine.
Mix in the grated Parmesan cheese until fully melted and integrated into the polenta.
Taste and adjust seasoning, adding more salt or spices as needed.
Serve the polenta hot, garnished with fresh cilantro, lime zest, and sliced jalapeño (optional) for an extra kick.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 14.0 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 841 mg | 65% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 847 mg | 18% | |
*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.
