Mexican polenta
0
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
1 1/2 cups water or chicken broth, or bouillon
1/2 tsp salt, optional
1/2 cup cornmeal, preferably coarsely ground
1/4 tsp hot-red-chili-flakes, or freshly ground black pepper
1/2 cup grated cheddar, or Monterey Jack
1 tbsp olive oil, or other vegetable oil
1/4 cup all-purpose flour
1/2 cup tomato salsa
Instructions
Line a loaf pan with plastic wrap or foil. In a large saucepan set over medium heat, heat water or broth until hot. Add salt if using water or homemade unsalted broth, but not if using canned broth or bouillon.
Stir in cornmeal and chili flakes or pepper. Stir constantly until creamy and thickened but not stiff, from 3 to 5 minutes. Stir in cheese until evenly mixed. Turn into loaf pan, smoothing top. Refrigerate until firm, at least 1 hour. Or cover when cool and refrigerate up to 2 days.
When ready to serve, turn polenta onto a cutting board. Cut in half to form two squares. Then cut each diagonally to form triangles.
Heat oil in a large nonstick frying pan set over medium heat until hot. Dip each triangle into flour, then shake off excess. Place triangles in pan and sauté until golden, from 8 to 10 minutes each side. Use a wide metal spatula to turn triangles. Serve topped with salsa.
Nutrition (per serving)
Calories 172, Protein 5.8g, Carbohydrates 18.2g, Fat 8.5g, Fibre 1.6g.
Stir up an Ital-Mex combo of creamy polenta with a jolt of salsa. It's great with sautéed boneless chicken.
