Ingredients Weight Measure
Milk 16 oz. 2 cups
Heavy cream 8 oz. 2 cup
Sugar 8 oz. 1 cup
Chocolate syrup 8 oz. 1 cup
Original TABASCO® brand Sauce 1/2 oz. 1 Tbsp.
Cornmeal 16 oz. 2 cups
Habanero Roasted Nuts, chopped (recipe below) 1 cup
Spicy Caramel Sauce (recipe below) 24 oz.

Spicy Caramel Sauce

Ingredients Weight Measure
Caramel sauce 16 oz. 2 cups
TABASCO® brand Original Red Sauce 2 tsp.

Habanero Roasted Nuts

Ingredients Weight Measure
Walnut halves 3 oz. 1/2 cup
Pecan halves 3 oz. 1/2 cup
Almond pieces 3 oz. 1/2 cup
TABASCO® brand Habanero Sauce 2 tsp.


  1. To prepare the Chocolate Polenta, combine the milk, heavy cream, sugar, chocolate syrup and TABASCO® Original Red Sauce, and bring to a boil. Stir cornmeal into boiling liquid with wire whisk until completely dissolved, leaving no lumps. Continue cooking polenta for 20 minutes.
  2. To prepare the Habanero Roasted Nuts, combine walnuts, pecans and almonds in a bowl and toss with TABASCO® Habanero Pepper Sauce. Place nuts on a 1/2 sheet pan and roast in a 350°F oven for 10 to 12 minutes.
  3. To prepare the Spicy Caramel Sauce, blend caramel with TABASCO® Original Red Sauce and hold until needed.
  4. Spread cooked polenta on a well-greased half sheet pan. Sprinkle Habanero Roasted Nuts evenly across the top of the warm polenta and cool completely. Cut polenta into 3"x2" squares. Serve 4 pieces of Chocolate Polenta on a plate with 2 oz. Spicy Caramel Sauce.

Yield: 12 servings