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