| 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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