Yield: 1 Servings
Measure | Ingredient |
---|---|
3 cups | Water |
2 tablespoons | Butter or margarine; divided |
¾ teaspoon | Salt |
1 cup | Yellow cornmeal |
½ cup | Grated Parmesan cheese |
1 teaspoon | TABASCO pepper sauce |
1 tablespoon | Olive oil |
8 ounces | Ripe fresh tomatoes; finely diced (about 1 cup) |
3 tablespoons | Minced green onions |
1 tablespoon | Minced cilantro |
1½ teaspoon | Freshly-squeezed lemon juice |
½ \N | Clove garlic; minced |
¼ teaspoon | Ground cumin |
⅛ teaspoon | Salt |
½ teaspoon | TABASCO pepper sauce |
SPICY TOMATO SALSA
Grease large jelly-roll pan, and set aside. In 2-quart saucepan over high heat, bring water, 1 tablespoon butter, and salt to a boil. Reduce heat to low; slowly add cornmeal in thin stream, stirring constantly. Continue to cook, stirring constantly until mixture thickens, about 5 to 10 minutes.
Remove from heat; stir in cheese and TABASCO sauce.
Spread cooked cornmeal mixture in jelly-roll pan to thickness of ½-inch.
Refrigerate, uncovered, 30 minutes.
With 2½ inch star-shaped cookie cutter, cut cooled polenta mixture into stars. In 12-inch skillet over medium-high heat, heat oil and remaining tablespoon butter. Add polenta stars, cook 2 minutes on each side until lightly browned, flipping carefully. Repeat with remaining stars, adding oil and butter if necessary. Serve polenta stars with Spicy Tomato Salsa.
Prepare Spicy Tomato Salsa: Mix all ingredients in small bowl. Cover and refrigerate 1 to 2 hours to blend flavors.
Makes 18 stars.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998