 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This dish is perfect for left-over turkey or chicken. I have used frozen corn kernels in the winter and my boys really love this spice of this. Serve with a salad or a green vegetable and you have a quick and easy meal. Ingredients:
1 tablespoon butter |
1 small onion, chopped |
1 large poblando chile, seeded and chopped |
1 jalapeno chile, seeded and chopped |
1 cup corn kernel |
4 cups chicken broth |
1 1/2 cups uncooked polenta or 1 1/2 cups yellow cornmeal |
1 1/2 cups cooked turkey or 1 1/2 cups chicken, chopped |
1 cup cheddar cheese, shredded |
Directions:
1. In a large saucepan, melt the butter over medium heat. Stir in the onion, chilies, and corn. Cook, stirring occasionally, until onions are softened, about 10 minutes. Remove from heat.
2. Add the broth, polenta and turkey. Stir well, Bring to a boil over medium heat. Cook, stirring constantly 8 to 10 minutes. Stir in the cheese until melted. Serve hot.
|
|