Polenta with fresh tomato salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| ¾ | cup | CREAM OF WHEAT Cereal, see note |
| 1 | Clove garlic, minced | |
| 4 | teaspoons | Margarine |
| ¼ | cup | Shredded Monterey Jack cheese, (2 ounces) |
| ¼ | cup | Shredded Cheddar cheese, (2 ounces) |
| 1½ | cup | Chopped tomatoes |
| ⅓ | cup | Chopped green pepper |
| ¼ | cup | Chopped green onions |
| 2 | tablespoons | Lime juice |
| 1 | tablespoon | Chopped jalapeno |
| 1 | tablespoon | Chopped cilantro or parsley |
| ½ | teaspoon | Salt |
Directions
Note: (½-minute, 2½-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 <andys@...> on Apr 27, 1997