Grilled Jalapeno Polenta - cooking recipe

Ingredients

3/4 cup coarse yellow cornmeal
1 1/2 cups milk
1 1/2 cups water
1/2 cup monterey jack cheese, grated
1 jalapeno pepper, stems and seeds removed, chopped
2 tablespoons onions, minced
3 tablespoons olive oil
salt

Preparation

In a large saucepan bring milk and water to boil. Into the liquid, slowly stir in cornmeal. Reduce heat and and continue stirring until the mixture starts to pull away from the pan.
Quickly add the cheese, jalapeno, onion, garlic and salt; stir well and remove from heat.
Pour mixture into a 10\" lightly oiled baking pan; allow to cool. Refrigerate to cool for approximately 3 hours to firm.
Clean grate of grill and brush with oil. Cut polenta into wedges and brush with oil both sides lightly.
Grill polenta wedges over medium heat for about 5 minutes or until they begin to brown. Remove from gill.