| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Low-fat, Side dishes |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 4 |
|
Cloves garlic — peeled and |
|
|
Chopped |
| 1/2 |
ts |
Ground cumin |
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
c |
Yellow cornmeal |
| 4 |
oz |
Green chiles — (canned), |
|
|
Chopped |
| 1 |
c |
Lowfat cheddar cheese — |
|
|
Shredded |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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