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Polenta with Fresh Tomato Salsa

  • 8servings
  • 60minutes
  • 100calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 1 clove garlic , minced

  3. 3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked

  4. 4 tsp. olive oil , divided

  5. 1/4 cup KRAFT Shredded Cheddar Cheese

  6. 1-1/2 cups chopped tomatoes

  7. 1/3 cup chopped green pepper

  8. 1/4 cup chopped green onion s

  9. 2 Tbsp. lime juice

  10. 1 Tbsp. chopped jalapeño pepper

  11. 1 Tbsp. chopped cilantro

  12. 1/2 tsp. salt

Instructions Jump to Ingredients ↑

  1. BRING water to boil in large saucepan. Stir in garlic. Gradually add cereal; cook 1 to 3 minutes or until thickened, stirring constantly. Remove from heat. Spread into greased 8-inch square pan; cover.

  2. REFRIGERATE 30 minutes or until firm. Cut into 4 (4-inch) squares; cut each square diagonally into quarters to form 4 triangles. (You should have a total of 16 triangles.)

  3. HEAT 2 tsp. of the oil in large nonstick skillet. Add 8 of the polenta triangles; cook 2 to 3 minutes on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining 2 tsp. oil and polenta triangles. Sprinkle with cheese; let stand until melted.

  4. MEANWHILE, mix remaining ingredients. Serve over polenta.

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