| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 2 | tb | Butter or margarine; divided |
| 3/4 | ts | Salt |
| 1 | c | Yellow cornmeal |
| 1/2 | c | Grated Parmesan cheese |
| 1 | ts | TABASCO pepper sauce |
| 1 | tb | Olive oil |
| 8 | oz | Ripe fresh tomatoes; finely diced (about 1 cup) |
| 3 | tb | Minced green onions |
| 1 | tb | Minced cilantro |
| 1 1/2 | ts | Freshly-squeezed lemon juice |
| 1/2 | Clove garlic; minced | |
| 1/4 | ts | Ground cumin |
| 1/8 | ts | Salt |
| 1/2 | ts | TABASCO pepper sauce |
INSTRUCTIONS
SPICY TOMATO SALSA Grease large jelly-roll pan, and set aside. In 2-quart saucepan over high heat, bring water, 1 tablespoon butter, and salt to a boil. Reduce heat to low; slowly add cornmeal in thin stream, stirring constantly. Continue to cook, stirring constantly until mixture thickens, about 5 to 10 minutes. Remove from heat; stir in cheese and TABASCO sauce. Spread cooked cornmeal mixture in jelly-roll pan to thickness of 1/2-inch. Refrigerate, uncovered, 30 minutes. With 2 1/2 inch star-shaped cookie cutter, cut cooled polenta mixture into stars. In 12-inch skillet over medium-high heat, heat oil and remaining tablespoon butter. Add polenta stars, cook 2 minutes on each side until lightly browned, flipping carefully. Repeat with remaining stars, adding oil and butter if necessary. Serve polenta stars with Spicy Tomato Salsa. Prepare Spicy Tomato Salsa: Mix all ingredients in small bowl. Cover and refrigerate 1 to 2 hours to blend flavors. Makes 18 stars. Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 29, 1998
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