Polenta Triangles

by Kathleen Morrison

Servings: 30 appetizers

INGREDIENTS

3 cups cold water
1 cup coarse yellow cornmeal
1 envelope onion soup mix
1 can (4 oz.) mild chopped green chilies, drained
1/2 cup whole kernel corn
1/2 cup red pepper, roasted and finely chopped
1/2 cup shredded sharp cheddar cheese

INSTRUCTIONS

Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes or until thickened. Stir in the chilies, corn and roasted red peppers.

Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes or until firm. Cut into approximately 30 triangles. Serve at room temperature or heat in a 350°F oven for 5 minutes or until warm.

CHEF COMMENTS

Microwave instructions:
Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on high (100%) for 20 minutes, stirring every 5 minutes. Mixture will be thick. Stir in the chilies, corn and roasted red peppers. Spread into pan as above.

Tagged: appetizers, polentaappetizers add tags

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