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    Polenta Triangles


    Source of Recipe


    Baltimore Sun, 1991

    List of Ingredients




    3 cups cold water
    1 cup coarse yellow cornmeal
    1 envelope onion soup mix
    4 ounces chopped green chiles, drained
    1/2 cup whole kernel corn
    1/2 cup roasted red pepper, finely chopped
    1/2 cup shredded sharp cheddar cheese

    Recipe



    Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut.

    MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. Serves 8.

 

 

 

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