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Playing Popper Polenta


  • 1 tablespoon EVOO - Extra Virgin Olive Oil
  • 2 to 3 jalapeos or Fresno (red jalapeo) peppers or a mix of both, seeded and finely chopped
  • 4 ounces cream cheese
  • 1 cup milk
  • 1 tablespoon dehydrated onion flakes
  • 1 cup chicken stock
  • 1 cup quick-cooking polenta
  • 1 cup shredded jack cheese


Serves: 4 servings


In a medium-size pot over medium-high heat, add one turn of the pan of EVOO. Cook the peppers until tender, about 3-4 minutes.

Add cream cheese, milk, dehydrated onion and stock and bring up to a bubble. Whisk in polenta. When it starts to firm up, stir in cheese. Serve a scoop of polenta topped with hash and a fried egg.