Hot Grill Summer, Season 2: Vol. 1 – A cheesy return

Summer in Lincoln Parish means one thing: the return of Hot Grill Summer and ten new recipes for you all to try.

I’ll confess: I have missed bringing you the finest Internet recipes under the sun, so this summer, I have some real good ones in store.

This week, we start with a simple cheesy, jalapeño polenta recipe that can serve as a delightful base for anything from pork belly to short ribs. Just a few ingredients and patience can turn your dinner into a next level triumph for you and your household.

Specifically this week, I’ll be sharing a recipe I made that stars pork belly bought from Tech Farm’s show room, atop collard greens and polenta. I am a believer in shopping local, and you will not be disappointed when you buy your meat and products from Tech Farm.

This dish puts the creamy, cheesy, and spicy polenta at the bottom, with collard greens in the middle and pork belly layered on top.

For the pork belly, this is the easiest recipe I’ve found for crispy skin and succulent pork.

For collard greens, anyway you like will do just fine (in a pinch, I’ll sauté mine right out of a can).

Polenta-wise, I like Bob’s Red Mill, which you can get at any of our markets in Lincoln Parish. It’s more solid than your simple grits and packed good flavor when you add cheese and  jalapeños.

It’s good to be back. I hope your summer is off to a good start, and as always, I hope you enjoy!

Cheesy  jalapeño polenta



Boiling water

1/2 cup of cheese (asiago or parmesan)

Diced jalapeños


  1. Boil water in a pot.
  2. Once the water has reached a boil, add the desired amount of polenta and reduce temperature to a simmer.
  3. Stir in cheese.
  4. Add jalapeños.
  5. Stir until desired consistency.