Tex-Mex Polenta Shapes the Editors of Publications International, Ltd.
Tex-Mex Polenta Shapes
Makes 1 to 2 dozen appetizers
|3/4||cup yellow cornmeal|
|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|
- 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.
- Grease 9-inch square baking dish or casserole. Spread cornmeal mixture into prepared dish. Cover and refrigerate 2 hours or until firm.
- 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.
- 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.
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