Mexican polenta

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15 min


4 servings

* PLUS Cooking time: 20 minutes, Refrigeration Time: 60 minutes


  • 1 1/2 cups water or chicken broth , or bouillon
  • 1/2 tsp salt , optional
  • 1/2 cup cornmeal , preferably coarsely ground
  • 1/4 tsp hot-red-chili-flakes , or freshly ground black pepper
  • 1/2 cup grated cheddar , or Monterey Jack
  • 1 tbsp olive oil , or other vegetable oil
  • 1/4 cup all-purpose flour
  • 1/2 cup tomato salsa


  • Line a loaf pan with plastic wrap or foil. In a large saucepan set over medium heat, heat water or broth until hot. Add salt if using water or homemade unsalted broth, but not if using canned broth or bouillon.
  • Stir in cornmeal and chili flakes or pepper. Stir constantly until creamy and thickened but not stiff, from 3 to 5 minutes. Stir in cheese until evenly mixed. Turn into loaf pan, smoothing top. Refrigerate until firm, at least 1 hour. Or cover when cool and refrigerate up to 2 days.
  • When ready to serve, turn polenta onto a cutting board. Cut in half to form two squares. Then cut each diagonally to form triangles.
  • Heat oil in a large nonstick frying pan set over medium heat until hot. Dip each triangle into flour, then shake off excess. Place triangles in pan and sauté until golden, from 8 to 10 minutes each side. Use a wide metal spatula to turn triangles. Serve topped with salsa.

Nutrition (per serving)

  • Calories
  • 172,
  • Protein
  • 5.8 g,
  • Carbohydrates
  • 18.2 g,
  • Fat
  • 8.5 g,
  • Fibre
  • 1.6 g,

Stir up an Ital-Mex combo of creamy polenta with a jolt of salsa. It’s great with sautéed boneless chicken.