Spicy Polenta Cakes

Directions

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