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Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Tex-Mex Polenta Shapes
Yield: Makes 1 to 2 dozen appetizers
Ingredients:
2-1/2
cups water
3/4
cup yellow cornmeal
1/2
teaspoon salt
1-1/4
cups (5 ounces) shredded Mexican blend cheese, divided
1/3
cup finely diced red bell pepper
1/4
cup chopped green onions
1
small jalpeño pepper, seeded and minced
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.
This recipe appears in:
Southwestern
