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Smoky chipotle-cheddar polenta

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Verdict: Pretty good, but bad as a side because it is so strongly flavoured itself.

Serves 4 · about 50 minutes · Source: our own; the 5:1 liquid ratio and cold start follow Sip and Feast, The Modern Proper and Familystyle Food

Ingredients

• 3 cups water
• 2 cups whole milk
• 1½ tsp kosher salt
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo, finely chopped
• 1 tbsp adobo sauce from the can
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 cup Albers yellow cornmeal
• 3 tbsp unsalted butter
• ¾ cup grated sharp cheddar
• ½ tsp freshly ground black pepper
• 1 lime
• 2 tbsp chopped cilantro or scallions

Method

1. In a heavy 3 to 4 quart pot, combine 3 cups water, 2 cups milk, 1½ tsp salt, the garlic, the chipotles, 1 tbsp adobo sauce, 1 tsp smoked paprika and ½ tsp cumin. Start everything cold; that prevents lumps.
2. While the liquid is still cold, whisk in 1 cup cornmeal in a thin, steady stream until there are no dry spots.
3. Set over medium heat and whisk constantly until it reaches a gentle boil and starts to thicken, 6 to 8 minutes. Drop to low straight away.
4. Cover with the lid cracked and cook on low for 35 to 40 minutes, stirring every 4 to 5 minutes and scraping the bottom and sides. If it gets too thick, add hot water ½ cup at a time. It is done when smooth, with no graininess.
5. Off the heat, stir in 3 tbsp butter, ¾ cup cheddar and ½ tsp pepper until glossy. Add the juice of half the lime, taste, and adjust the salt and lime.
6. Scatter with cilantro or scallions and serve at once. Polenta stiffens fast.

Notes

• Serve it under sliced tri-tip so the juices run into it.
• The salt is deliberately low because the cheddar and adobo add their own. Expect to add ¼ to ½ tsp at the end. With Morton's kosher salt, start at 1 tsp.
• 2 chipotles is medium-warm. Use 3 for more heat, or 1 plus extra adobo for flavour without much heat.
• If it stiffens before serving, whisk in a splash of hot water or milk over low heat.