|
Title: Polenta with Fresh Tomato Salsa Categories: Speciality Yield: 1 Servings 3 c Water 3/4 c CREAM OF WHEAT Cereal, see -note 1 Clove garlic, minced 4 ts Margarine 1/4 c Shredded Monterey Jack -cheese, (2 ounces) 1/4 c Shredded Cheddar cheese, (2 -ounces) 1 1/2 c Chopped tomatoes 1/3 c Chopped green pepper 1/4 c Chopped green onions 2 tb Lime juice 1 tb Chopped jalapeno 1 tb Chopped cilantro or parsley 1/2 ts Salt Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking) In large saucepan, over high heat, heat water to a boil; slowly sprinkle in cereal and garlic. Cook and stir cereal until thickened, about 1 to 3 minutes; remove from heat. Spread mixture in greased 8 x 8 x 2-inch baking pan. Cover; chill until firm, about 30 minutes. Cut into 4 (4-inch) squares; then cut each square diagonally into quarters for form 4 triangles. In large non-stick skillet, over medium-high heat, cook half the triangles in 2 teaspoons margarine until crisp and golden on each side, about 5 minutes; remove from skillet and keep warm. Repeat with remaining triangles and margarine. Combine cheeses; sprinkle over warm polenta to melt. Meanwhile, combine tomatoes, pepper, green onions, lime juice, jalapeno, cilantro and salt. Serve polenta with tomato mixture. Note: For breakfast polenta, omit garlic when preparing cereal; after frying, sprinkle with powdered sugar and serve with maple syrup. NOTES : Makes 8 servings Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy |