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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