Rough chop 1 large jalapeño (including seeds) and add to honey in a small mixing bowl. Set aside until ready for use.

Bring 3.5 cups of water to a boil in a large saucepan. Add 1 1/2 teaspoon of salt. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. Turn off the heat. Add the butter, and stir until melted.  Spoon mixture into a greased mini muffin pan filling each approximately 3/4 full. Refrigerate for 30-60 minutes until thoroughly cooled.

Preheat oven to 250 degrees.  Then preheat a non-stick or cast iron pan with a thin coating of vegetable oil. Fry polenta in batches approximately 2 minutes on each side or until golden brown; adding additional oil as needed. Keep warm in oven while frying remaining batches. Top with crumbled chèvre, a drizzle of jalapeño honey, and a jalapeño slice.  Enjoy!