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    You are in: Home / Recipes / Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa Recipe
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    Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa

    Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa. Photo by RunninLion

    1/2 Photos of Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    RunninLion's Note:

    My submission for the 2007 Cooking Light contest. A hit with those who tried it but, sadly, did not make the cut. For the salsa, I like to roast 2 ears of corn on the cob for 15 mins in the oven, then cut the kernels off. Gives it an extra level of flavor!

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    Units: US | Metric




    1. 1
      In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
    2. 2
      Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
    3. 3
      Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
    4. 4
      Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
    5. 5
      While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
    6. 6
      Remove cooled polenta from fridge and turn out onto cutting board.
    7. 7
      Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
    8. 8
      Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
    9. 9
      Place 2 servings on each plate and top with salsa.

    Ratings & Reviews:

    • on May 06, 2008


      We really enjoyed this! The addition of peppers and cheese to the polenta was very tasty, and the salsa is fresh and complex. I can see the polenta cakes being served without the salsa as a bread to accompany Tex-Mex dishes, and the salsa can be served in many ways. The polenta cakes were light on the inside and crispy on the outside - just like fried, only better!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa

    Serving Size: 1 (310 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.8
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.2 g
    Cholesterol 18.8 mg
    Sodium 136.7 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 4.1 g
    Sugars 3.3 g
    Protein 9.4 g

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