Stir up an Ital-Mex combo of creamy polenta with a jolt of salsa. It’s great with sautéed boneless chicken.
Mexican polenta
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PREP TIME
15 min
Makes
4 servings
* PLUS Cooking time: 20 minutes, Refrigeration Time: 60 minutes
Ingredients
- 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
Instructions
- 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,
