INGREDIENTS

INSTRUCTIONS

To make the salsa: In a small bowl, combine the onions, tomatoes,
garlic, basil, and red-pepper flakes. Mix well. Let stand for 30
minutes, stirring occasionally.  To make the cornmeal cakes: In a
medium saucepan, combine the  cornmeal and water; bring to a boil over
medium-high heat. Cook,  stirring frequently, for 12 to 15 minutes, or
until the mixture is  thick. Remove from the heat; stir in the
Parmesan. Line a baking pan  with wax paper; spoon the cornmeal mixture
onto the tray and spread  to 1/2" thickness. Cover with plastic wrap
and refrigerate for 20  minutes, or until firm. Preheat the broiler.
Cut the cornmeal mixture  into 12 pieces; place on a large baking
sheet. Coat with no-stick  spray. Broil 4" from the heat for 2 minutes,
or until golden brown.  Turn and coat the other side with the spray.
Top with the mozzarella  and Cheddar. Broil for 2 minutes, or until the
cheese melts. Top with  the salsa. Makes 12  To freeze, place the
cornmeal cakes on a tray and put in the freezer  for several hours, or
until solid. Transfer to a freezer quality  plastic bag. Pack the salsa
in a separate freezer quality plastic  container. Both can be frozen
for up to 2 months. To use, thaw both  in the refrigerator overnight.
Bring the salsa to room temperature.  Broil the cornmeal cakes 4" from
the heat until hot.  NOTES : Inspired by Italian polenta, or cooked
cornmeal, these  economical cornmeal cakes are as easy to make as they
are to enjoy.  Recipe by: Prevention's Freezer Cookbook - For the
Freezer  Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999,
converted  by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 461
Calories From Fat: 196
Total Fat: 22.4g
Cholesterol: 63.4mg
Sodium: 985mg
Potassium: 370.9mg
Carbohydrates: 37.1g
Fiber: 4.2g
Sugar: 3.1g
Protein: 29.2g