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Popper Polenta


  • 1 tablespoon extra virgin olive oil  (EVOO)

  • 2-3 jalapeños or Fresno (red jalapeño) 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


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.