Instructions: For the polenta: In a medium-size sauce pan bring milk to a boil over medium-high heat. Slowly add cornmeal, whisking in. Cook for 10 minutes, stirring constantly. Remove from heat and add yolk, jalapeno and cheese. Salt and pepper to taste.

Put into a greased 9- by 5- by 3-inch pan. Cover tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces. Grill or saute to heat.

For the chutney: Combine above ingredients in a large bowl and refrigerate up to 1 hour or until ingredients absorb flavors. Spoon over polenta.

This recipe yields 24 slices.

Yield: 24 slices

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