Party polenta stars

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 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

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