Polenta Triangles Recipe




Polenta Triangles Ingredients

3 cup cold water
1 cup coarse yellow cornmeal
1 env. onion soup mix
4 oz mild chopped green chilies,
1 drained (1 can)
1/2 cup whole kernel corn
1/2 cup red pepper, roasted and
1 finely chopped
1/2 cup sharp cheddar cheese,
1 shredded

A Recipe for
Polenta Triangles

 

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This Recipe for Polenta Triangles is one of thousands in the Recipes-to-go Bread Cookbook.


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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




Polenta Triangles

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes







Polenta Triangles 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.

Serves: 8

 

 

 

 

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Polenta Triangles Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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