Polenta Cakes with Fresh Salsa

Name: Polenta Cakes with Fresh Salsa
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 servings.
Cuisine: Italian Appetizers, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 3 cups boiling water; 1/2 teaspoon salt; 1 cup yellow cornmeal; 1 serrano pepper, seeded and finely chopped; 2 garlic cloves, minced; 1/4 teaspoon pepper; 1/2 cup shredded Monterey Jack cheese; SALSA:; 6 plum tomatoes, seeded and chopped; 8 fresh asparagus spears, grilled and cut into 1/2-inch pieces; 4 green onions, chopped; 1/2 cup minced fresh cilantro; 1 serrano pepper, seeded and chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; Quesco fresco or Monterey Jack cheese, optional

These polenta cakes are the perfect way to switch up your summer menu. —Jacque O'Connor, Chicago, Illinois

Ingredients

3 cups boiling water
1/2 teaspoon salt
1 cup yellow cornmeal
1 serrano pepper, seeded and finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1/2 cup shredded Monterey Jack cheese
SALSA:
6 plum tomatoes, seeded and chopped
8 fresh asparagus spears, grilled and cut into 1/2-inch pieces
4 green onions, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Quesco fresco or Monterey Jack cheese, optional

Directions

In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese.
Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours.
For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside.
Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 serving (calculated without optional cheese): 106 calories, 3g fat (1g saturated fat), 6mg cholesterol, 339mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 4g protein.