Polenta Triangles
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
cold |
|
| 1 | cup |
cornmeal
coarse yellow |
|
| 1 | each |
onion soup mix
|
*
|
| 4 | ounces |
green chili peppers
mild, chopped, drained |
|
| ½ | cup |
corn
whole kernal |
|
| ½ | cup |
sweet red bell peppers
roasted and, finely chopped |
|
| ½ | cup |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
cold |
|
| 237 | ml |
cornmeal
coarse yellow |
|
| 1 | each |
onion soup mix
|
*
|
| 115.6 | ml/g |
green chili peppers
mild, chopped, drained |
|
| 118 | ml |
corn
whole kernal |
|
| 118 | ml |
sweet red bell peppers
roasted and, finely chopped |
|
| 118 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
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.
