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Yields:
6
servings
Prep Time:
0
hours
25
mins
Cook Time:
0
hours
33
mins
Total Time:
1
hour
18
mins
SALSA:
1
small onion, minced
1
tomato, chopped (about 1 cup)
2
cloves garlic, minced
1
tbsp.
minced fresh basil
1
tsp.
red-pepper flakes
CORNMEAL CAKES:
1
c.
plus 2 tablespoons stone-ground cornmeal
2
tbsp.
ground flaxseed
1
c.
cold water
2
tbsp.
(1/2 ounce) grated parmesan cheese
1/2
c.
(2 ounces) shredded low-fat mozzarella cheese
1/2
c.
(2 ounces) shredded low-fat extra-sharp cheddar cheese
- To make the salsa: Combine the onion, tomato, garlic, basil, and red-pepper flakes in a small bowl. Mix well. Let stand for 30 minutes, stirring occasionally.
- To make the cornmeal cakes: Combine the cornmeal, flaxseed, and water in a medium saucepan. 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 waxed paper. Spoon the cornmeal mixture onto the pan 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 and place on a large baking sheet. Coat the cakes with cooking spray. Broil 4″ from the heat for 2 minutes, or until golden brown. Turn the cakes and coat the other side with spray. Top with the mozzarella and Cheddar. Broil for 2 minutes, or until the cheese melts. Top with the salsa.
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