| 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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