Creamy Polenta with Jalapeno Peppers, Corn, and Two Cheeses
| Yield: | 6 Servings |
| Categories: |
| 3 1/4 | c | Skim milk* |
| Salt | ||
| 3/4 | c | Fine semolina or yellow cornmeal |
| 3 | tb | Unsalted butter |
| 1 | ts | Finely minced jalapeno pepper (see tip); (up to 2) |
| 11 | oz | Corn niblets; drained |
| Freshly ground black pepper | ||
| 2 | oz | Extra-sharp white vermont cheddar; finely grated |
| 2 | oz | Monterey jack cheese; finely grated |
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