Grilled Polenta, Santa Fe Style

• 2 tablespoons corn oil
• 23 cup chopped onion
• 1 fresh jalapeno, finely minced
• 4 cups water
• 2 teaspoons salt
• 1 1/4 cups yellow cornmeal
• 13 cup shredded cheddar cheese
• 2 tablespoons melted butter

1. Butter an eight-inch square baking dish.
2. Heat the oil in a large, heavy saucepan.
3. Add the onion and the jalapeno and cook over medium heat about six minutes, until the onion is tender but not brown.
4. Stir in the water and salt and bring to a simmer.
5. Slowly add the cornmeal to the simmering water in a thin stream, stirring constantly.
6. This is easily done by taking handfuls of the cornmeal and allowing it to pour into the pan from a slightly open fist.
7. Continue cooking the mixture until it is quite thick, about 15 minutes longer.
8. Remove it from the heat and fold in the cheese.
9. Spread the mixture evenly in a baking dish and allow it to cool to room temperature.
10. Shortly before serving heat a grill or broiler.
11. Cut the cooled polenta into six equal parts.
12. Remove them from the pan and brush them on both sides with the butter.
13. Grill or broil the polenta until heated through and lightly seared on both sides.
14. Serve at once.

corn oil, onion, fresh jalapeno, water, salt, yellow cornmeal, cheddar cheese, butter

Taken from cooking.nytimes.com/recipes/8250 (may not work)