Inspired by Italian polenta, or cooked cornmeal, these economical cornmeal cakes are as easy to make as they are to enjoy.
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Yields:
1
serving
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
18
mins
Total Time:
1
hour
18
mins
SALSA:
1
small onion, minced
1
c.
chopped tomatoes
2
cloves garlic, minced
1
tbsp.
minced fresh basil
1
tsp.
crushed red-pepper flakes
CORNMEAL CAKES:
1 1/4
c.
yellow cornmeal
1
c.
cold water
2
tbsp.
grated Parmesan cheese
1/2
c.
shredded low-fat mozzarella cheese
1/2
c.
shredded low-fat extra-sharp cheddar cheese
- To make the salsa: In a small bowl, combine the onions, tomatoes, garlic, basil, and red-pepper flakes. Mix well. Let stand for 30 minutes, stirring occasionally.
- To make the cornmeal cakes: In a medium saucepan, combine the cornmeal and water; bring to a boil over medium-high heat. Cook, stirring frequently, for 12 to 15 minutes, or until the mixture is thick. Remove from the heat; stir in the Parmesan.
- Line a baking pan with wax paper; spoon the cornmeal mixture onto the tray and spread to 1/2″ thickness. Cover with plastic wrap and refrigerate for 20 minutes, or until firm.
- Preheat the broiler. Cut the cornmeal mixture into 12 pieces; place on a large baking sheet. Coat with no-stick spray. Broil 4″ from the heat for 2 minutes, or until golden brown. Turn and coat the other side with the spray. Top with the mozzarella and Cheddar. Broil for 2 minutes, or until the cheese melts. Top with the salsa.
To freeze, place the cornmeal cakes on a tray and put in the freezer for several hours, or until solid. Transfer to a freezer-quality plastic bag. Pack the salsa in a separate freezer-quality plastic container. Both can be frozen for up to 2 months. To use, thaw both in the refrigerator overnight. Bring the salsa to room temperature. Broil the cornmeal cakes 4″ from the heat until hot.
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