1/2 Photos of Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa
1 hr 5 mins
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
- 2 1/2 cups water
- 1 cup cornmeal
- 1 jalapeno pepper, seeded and minced
- 3/4 cup monterey jack cheese, shredded
- salt and pepper
- 1In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
- 2Reduce 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.
- 3Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
- 4Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
- 5While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
- 6Remove cooled polenta from fridge and turn out onto cutting board.
- 7Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
- 8Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
- 9Place 2 servings on each plate and top with salsa.
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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