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Patty Mastracco
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Green Chile Olive Polenta

Prep time : 15 minutes
Cook time: 15 minutes
Chill time: at least 1 hour

2 cups vegetable broth
2 cups milk
2 tablespoons butter
1 cup polenta
2 tablespoons minced pickled jalapeno peppers*
1 to 2 teaspoons Mexican seasoning blend
1 to 2 tablespoons Litehouse Guacamole Seasoning
3/4 cup crumbled queso fresco, shredded Cacique Four Quesos Blend or
shredded Mexican blend cheese
1 (2.2-oz.) can sliced ripe olives, drained
1 medium fresh pasilla or poblano pepper, roasted, peeled and chopped
Line a 9-inch square baking pan with foil and coat with nonstick cooking spray. Bring broth and butter to a boil in a medium saucepan. Add polenta; cook and stir over low heat for 10 minutes or until very thick. Add remaining ingredients and cook for 5 minutes more stirring frequently. Pour into prepared pan chill for at least 1 hour or overnight. Cut into 1-inch squares and transfer to a decorative platter. Serve with salsa, sour cream and guacamole. Makes 12 appetizer servings.

*Replace a few tablespoons of broth with the liquid from the pickled jalapenos for extra flavor.


 
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