| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Speciality | 1 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 3/4 | c | CREAM OF WHEAT Cereal, see note |
| 1 | Clove garlic, minced | |
| 4 | ts | Margarine |
| 1/4 | c | Shredded Monterey Jack cheese, (2 ounces) |
| 1/4 | c | Shredded Cheddar cheese, (2 ounces) |
| 1 1/2 | c | Chopped tomatoes |
| 1/3 | c | Chopped green pepper |
| 1/4 | c | Chopped green onions |
| 2 | tb | Lime juice |
| 1 | tb | Chopped jalapeno |
| 1 | tb | Chopped cilantro or parsley |
| 1/2 | ts | Salt |
INSTRUCTIONS
Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking) In large saucepan, over high heat, heat water to a boil; slowly sprinkle in cereal and garlic. Cook and stir cereal until thickened, about 1 to 3 minutes; remove from heat. Spread mixture in greased 8 x 8 x 2-inch baking pan. Cover; chill until firm, about 30 minutes. Cut into 4 (4-inch) squares; then cut each square diagonally into quarters for form 4 triangles. In large non-stick skillet, over medium-high heat, cook half the triangles in 2 teaspoons margarine until crisp and golden on each side, about 5 minutes; remove from skillet and keep warm. Repeat with remaining triangles and margarine. Combine cheeses; sprinkle over warm polenta to melt. Meanwhile, combine tomatoes, pepper, green onions, lime juice, jalapeno, cilantro and salt. Serve polenta with tomato mixture. Note: For breakfast polenta, omit garlic when preparing cereal; after frying, sprinkle with powdered sugar and serve with maple syrup. NOTES : Makes 8 servings Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@thor.pla-net.net> on Apr 27, 1997
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