Mexican Green Chile and 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 prepared guacamole seasoning

3/4 cup crumbled queso fresco 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

Salsa, sour cream, guacamole and fresh cilantro leaves (optional toppers)

Line a 9-inch square baking pan with foil and coat with nonstick cooking spray. Bring broth, milk and butter to a simmer 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.  Pull up foil to remove from pan and cut into 1-inch squares. Serve with salsa, sour cream, guacamole and fresh cilantro. Makes 12 appetizer servings. 

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