Tex-Mex Polenta Shapes
Browse the article Tex-Mex Polenta Shapes
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