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!
- 2 1⁄2 cups water
- 1 cup cornmeal
- 1 jalapeno pepper, seeded and minced
- 3⁄4 cup monterey jack cheese, shredded
- salt and pepper
- 1 1⁄2 cups plum tomatoes, seeded and diced
- 3⁄4 cup fresh corn kernels
- 1⁄4 cup scallion, sliced fine
- 1 garlic clove, minced
- 1⁄3 cup cilantro, minced
- 1 tablespoon lemon juice
- salt and pepper (optional)
- In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
- 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.
- Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
- Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
- While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
- Remove cooled polenta from fridge and turn out onto cutting board.
- Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
- Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
- Place 2 servings on each plate and top with salsa.