Spicy Polenta Cakes

• 1 cup milk
• 2 teaspoons kosher salt
• 1 1/2 cups quick-cooking polenta, medium- or coarse-grain
• 1 cup crumbled queso blanco cheese
• 2 tablespoons unsalted butter, plus more for greasing the pan
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon freshly ground black pepper
• 2 jalapenos, seeded and diced
• 1/4 cup olive oil
• 2 tablespoons honey, for serving
• 1 lime, halved

1. Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat.
2. Lower the heat and slowly whisk in the polenta.
3. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes.
4. Stir in the queso blanco, butter, cilantro, pepper and jalapeno.
5. Simmer for 10 minutes, stirring frequently.
6. Taste and adjust the seasoning as needed.
7. Generously butter a 9-by-9-inch baking pan.
8. Pour the polenta into the pan and set aside to cool to room temperature.
9. Cover with plastic wrap and refrigerate for 2 hours, until firm.
10. Preheat a griddle pan over medium heat.
11. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares.
12. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side.
13. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top.
14. Serve.

milk, kosher salt, quickcooking polenta, queso blanco cheese, unsalted butter, fresh cilantro, freshly ground black pepper, jalapenos, olive oil, honey, lime

Taken from www.foodnetwork.com/recipes/guy-fieri/spicy-polenta-cakes.html (may not work)