5 cups milk
1 cup polenta
1 cup fresh or frozen corn
1 tsp. kosher salt
1 cup finely grated parmesan or pecorino cheese
freshly chopped parsley

1 cup cheddar cheese

1/2 cup Texas Sweet & Hot Jalapenos diced

In a medium-size sauce pot bring milk and salt to just a boil. Slowly pour polenta into milk, whisking constantly. Add fresh corn kernels. Turn heat down to medium-low and cook for about 8-10 minutes, stirring occasionally. Polenta should be soft and creamy, not gritty when it is done.
Add cheese,Texas Sweet & Hot Jalapenos, and fresh herbs. Stir to melt cheese. The polenta will become very thick like mashed potatoes after you add the cheese. If you prefer your polenta looser, like a sauce, add another 1/2 cup (or more) of milk or cream at this point to thin it out slightly. Serve immediately, or turn off the heat and cover with a lid until ready to serve. Serve with Shrimp & Sausage Saute