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.

Originally published as Polenta Cakes with Fresh Confi in Contest Winning Annual Recipes 2015