Tex-Mex Polenta Shapes

Tex-Mex Polenta Shapes

Tex-Mex Polenta Shapes


Makes 1 to 2 dozen appetizers


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


  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.

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