Yield: 1 Servings
|2 tablespoons||Butter or margarine; divided|
|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|
|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