Side Pannel
Polenta with Crispy Garlic and Cheese
Polenta with Crispy Garlic and Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Low Fat
Ingredients List
- 1 tb Olive oil
- 4 Cloves garlic -- peeled and
- Chopped
- 1/2 ts Ground cumin
- 4 c Water
- 1 ts Salt
- 1 c Yellow cornmeal
- 4 oz Green chiles -- (canned),
- Chopped
- 1 c Lowfat cheddar cheese --
- Shredded
Directions
In a small skillet, heat the olive oil over medium heat. When hot, add the
garlic and saute 3 minutes, until golden. Remove from heat and stir in the
cumin. Set aside. In a large pan, combine the water and salt. Bring to a
boil, and slowly add the cornmeal, whisking to blend. When the mixture
comes back to a boil, cover and reduce heat to medium-low and cook about 20
minutes, until the mixture starts to come away from the pan. Stir often.
Remove from heat and stir in the garlic, chilies and cheese. Spread a
lightly oiled 9-by-13 inch baking dish. Refrigerate until set. Cut the
polenta into 8 pieces; cut each piece on the diagona l into 2 triangles.
Place on a lightly oiled baking sheet and broil on the top oven shelf about
4 to 5 minutes on both sides. The polenta should be browned and crispy on
the outside and creamy on the inside. Recipe By
: Karen Lee and Diane Porter
garlic and saute 3 minutes, until golden. Remove from heat and stir in the
cumin. Set aside. In a large pan, combine the water and salt. Bring to a
boil, and slowly add the cornmeal, whisking to blend. When the mixture
comes back to a boil, cover and reduce heat to medium-low and cook about 20
minutes, until the mixture starts to come away from the pan. Stir often.
Remove from heat and stir in the garlic, chilies and cheese. Spread a
lightly oiled 9-by-13 inch baking dish. Refrigerate until set. Cut the
polenta into 8 pieces; cut each piece on the diagona l into 2 triangles.
Place on a lightly oiled baking sheet and broil on the top oven shelf about
4 to 5 minutes on both sides. The polenta should be browned and crispy on
the outside and creamy on the inside. Recipe By
: Karen Lee and Diane Porter
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