White Cheddar And Jalapeno Polenta

Ingredients:
- 6 cups chicken stock
- 2 cups polenta (cornmeal)
- 6 ounces cheddar cheese
- 1/8 cup chopped jalapenos or 1/8 cup sliced jalapeno
- 2 tablespoons butter
- sea salt
- fresh ground pepper

Directions:
- Bring stock to boil in large pot over high heat.
- Whisk in polenta in a steady stream and decrease heat to medium.
- Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
- Add cheese and peppers. Cook 2 minutes.
- Stir in butter and salt and pepper to taste.
- Remove from heat and adjust consistency by thinning with more stock if needed.