Love your hot and spicy vegetarian? Well you’ll adore this chilli cheese polenta recipe. Easy as and a recipe to take you to Southern America without flying there.
50g diced red or green chillies (or drained jalapenos)
1 cup whole kernel corn, drained
4 cups Rice Dream rice milk (original)
1 cup dry polenta or coarse ground corn meal
½ cup shredded cheese
3 tablespoons butter
Sea Salt and pepper
- In a medium saucepan, bring chillies, corn and Rice Dream milk to a boil.
- Slowly add polenta, whisking constantly until smooth, about 6 minutes. Mix in cheese and butter.
- Add salt and pepper to taste and serve garnished with chopped fresh tomatoes and chopped basil.