PREPARATION:

1. Combine water, cornmeal and salt in large microwavable bowl. Cover and microwave on HIGH 5 minutes, stirring halfway through cooking time. Stir in 1/2 cup cheese, bell pepper, green onions and jalapeño pepper; cover and microwave on HIGH 1 minute. (Polenta should be very thick.) Cover and let stand 2 minutes.
2. Grease 9-inch square baking dish or casserole. Spread cornmeal mixture into prepared dish. Cover and refrigerate 2 hours or until firm.
3. Preheat oven to 450°F. Spray baking sheet with nonstick cooking spray. Turn polenta out of baking dish onto cutting board; cut into circles, squares, triangles or other desired shapes with cookie cutters or sharp knife. Place polenta shapes on prepared baking sheet.
4. Bake about 7 minutes or until bottoms of polenta shapes are golden brown. Turn shapes over and bake 5 minutes more. Sprinkle shapes with remaining cheese; bake about 5 minutes or until cheese is lightly browned and bubbly.