Polenta triangles

8 servings

Ingredients

Quantity Ingredient
3 cups Cold water
1 cup Coarse yellow cornmeal
1 Env. onion soup mix
4 ounces Mild chopped green chilies,
Drained (1 can)
½ cup Whole kernel corn
½ cup Red pepper, roasted and
Finely chopped
½ cup Sharp Cheddar cheese,
Shredded

Directions

Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers.

Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut

MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

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