JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA
My submission for the 2007 Cooking Light contest. A hit with those who tried it but, sadly, did not make the cut. For the salsa, I like to roast 2 ears of corn on the cob for 15 mins in the oven, then cut the kernels off. Gives it an extra level of flavor!
Provided by RunninLion
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
- Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
- Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
- Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
- While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
- Remove cooled polenta from fridge and turn out onto cutting board.
- Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
- Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
- Place 2 servings on each plate and top with salsa.
Nutrition Facts : Calories 231.8, Fat 8, SaturatedFat 4.3, Cholesterol 18.9, Sodium 136.7, Carbohydrate 33, Fiber 4.1, Sugar 3.4, Protein 9.4
JALAPENO JACK POLENTA
This hearty, warm side dish can be made with the cheese incorporated into the polenta or the polenta can be spooned atop a portion of the cheeses, so that as they melt they form a liquid center. This is the perfect side dish to accompany Beef Tenderloin with Southwestern-Style Sauce.
Provided by NcMysteryShopper
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 - 30 minutes.
- Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
- Serve immediately.
GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND
We have created a fail-proof recipe to ensure a delicious polenta every time. This recipe is perfect year-round and serves as a filling and delicious alternative for a meat entrée. The secret to this scrumptious dish is the sauce made with Twisted Butter's Cinnamon, Honey & Brown Sugar Butter. The sweetness of this product perfectly highlights the savory flavor of the goat cheese, while complementing the grilled polenta and caramelized onions. The extra drizzle of honey at the end ties all the components together, resulting in a delectable entrée with rich flavor and texture. The only problem with this recipe: it serves eight, which means the possibility of no leftovers! http://www.twistedfoods.com/griddledpolentacakes.asp
Provided by TwistedButter
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
- While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
- Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
- To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!
EASY, COLORFUL CORN SALSA
Super easy, beautiful and tasty (not to mention cheap!) corn salsa...I serve it with fish tacos or tortilla chips but my 2-yr-old likes it by the spoonful...ENJOY!
Provided by daydreamerartist
Categories Corn
Time 5m
Yield 2 C.
Number Of Ingredients 10
Steps:
- Combine all ingredients and refrigerate.
- ENJOY!
Nutrition Facts : Calories 485.1, Fat 24.9, SaturatedFat 3.4, Sodium 3435, Carbohydrate 69, Fiber 15.8, Sugar 15.6, Protein 10.6
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