Polenta Triangles Recipe

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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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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Polenta Triangles

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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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