Makes 4 servings., Difficulty
Grilled Polenta: 3 cups water 1/2 teaspoon salt 1 cup polenta 1 teaspoon unsalted butter 1 teaspoon olive oil
1 recipe pico de gallo
Jalapeño mayonnaise: 1 teaspoon jalapeño, minced 1 Tablespoon cilantro, chopped 1/2 cup mayonnaise 1 teaspoon lime juice
Burger: 1 pound ground beef Salt and freshly ground black pepper 1 cup Manchego cheese, grated (See 'tips') 1 cup mixed greens
Prepare polenta: In a medium saucepan, bring water and salt to a boil, gradually adding polenta, stirring constantly. Continue cooking polenta over medium heat, stirring occasionally, until polenta is very thick, about 20-30 minutes.
Meanwhile, generously butter a 8" square baking pan. When very thick, spoon polenta into prepared baking pan, smoothing to form an even layer. Let cool in refrigerator. (See 'Tips' for additional cooling instructions).
Prepare pico de gallo: Cover and set aside at room temperature.
Prepare jalapeño mayonnaise: In a small bowl, combine jalapeño, cilantro, mayonnaise, and lime juice. Cover and refrigerate until ready to use.
Shape ground beef into patties. Season generously with salt and freshly ground pepper.
Cut polenta into 4 squares. Spray or lightly brush both sides of polenta squares with olive oil and season with salt and freshly ground black pepper.
Lay polenta squares and burgers (side by side) on grill. Grill for about 3-4 minutes over medium-high flame. Flip and continue to grill both polenta and burgers for another 3-4 minutes, or until burgers are done and polenta is nicely grilled.
To assemble burgers: Lay polenta squares on individual plates, spreading generously with jalapeño mayonnaise. Top polenta squares with burger patties, cheese, mixed greens and fresh pico de gallo. Serve immediately.
Cheddar or Monterey Jack can be substituted for the Manchego cheese.
Cooling polenta: If in a hurry, you can set baking sheet in freezer for about 20 minutes to speed cooling process.