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Chipotle & Cheddar Polenta

Prep Time: 5

Cook Time: 15

Serves: Serves: 4 as a side dish or 8 as an appetizer

Ingredients

• 1-1/2 cups water
• 2 cups milk
• 2 tsp. minced garlic
• 1 bay leaf
• 2 tsp. chopped fresh thyme leaves or 1/2 tsp. dried thyme
• 1-1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 cup polenta or cornmeal
• 4 Tbsp. unsalted butter
• 1 cup (4 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
• 2 Tbsp. Sargento® Artisan Blends® Shredded Parmesan Cheese
• 1 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*

Directions

• In a large, heavy saucepan, combine milk, water, garlic, bay leaf, thyme, salt and pepper. Bring to a boil and slowly add the polenta, whisking constantly.

• Reduce heat to low; simmer, whisking frequently, until the polenta thickens, about 10 minutes.

• Stir in butter until melted. Stir in cheeses and chipotle chilies.

Tips

• *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.