Polenta With Crispy Garlic & Cheese Recipe

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Polenta With Crispy Garlic & Cheese Ingredients

1 tbsp olive oil
4 cloves garlic -- peeled and
1 chopped
1/2 tsp ground cumin
4 cup water
1 tsp salt
1 cup yellow cornmeal
4 oz green chiles -- (canned),
1 chopped
1 cup lowfat cheddar cheese --
1 shredded

A Recipe for
Polenta With Crispy Garlic & Cheese

Without rice, even the cleverest housewife cannot cook.
Chinese Proverb

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
Elaine Boosler

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This Recipe for Polenta With Crispy Garlic & Cheese is one of thousands in the Recipes-to-go Bread Cookbook.

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Polenta With Crispy Garlic & Cheese Recipe
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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

This is a recipe for Polenta With Crispy Garlic & Cheese from the recipe cookbook of Recipes-to-go (Bread)

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Fish, to taste right, must swim three times - in water, in butter, and in wine.
Polish Proverb

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Polenta With Crispy Garlic & Cheese

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

Polenta With Crispy Garlic & Cheese 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

From: Fido National Cooking Echo

Serves: 8

Polenta With Crispy Garlic & Cheese Recipe brought to you by Recipes To-Go

Polenta With Crispy Garlic & Cheese Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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