Party Polenta Stars Recipe
Party polenta starts are cheese polenta stars that can be served as snacks or appetizers. Made with cornmeal and parmesan cheese, it is seasoned and flavored with a dash of tabasco sauce. Shaped into stars, they are skillet cooked to lovely brown color and can be served with a side of salsa.
Ingredients
3 cups water
2 tablespoons butter or margarine,divided
3/4 teaspoon salt
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese
1 teaspoon TABASCO pepper sauce
1 tablespoon olive oil
Spicy Tomato Salsa
Directions
Grease jelly-roll pan; set aside.
In 2-quart saucepan over high heat, bring water, 1 tablespoon of the butter and salt to a boil.
Reduce heat to low; slowly add cornmeal in a thin stream, stirring constantly.
Continue to cook, stirring constantly until mixture thickens, about 5 to 10 minutes.
Remove from heat; stir in cheese and TABASCO sauce.
Spread cooked cornmeal mixture in prepared jelly-roll pan to a thickness of 1/2 inch.
Refrigerate, uncovered, for 30 minutes.
With a 2 1/2-inch star-shaped cookie cutter, cut cooled polenta mixture into stars.
In 12-inch skillet over medium-high heat, heat oil and remaining tablespoon of butter.
Add polenta stars; cook 2 minutes on each side or until lightly browned, turning carefully.
Repeat with remaining stars, adding oil and butter if necessary.
In 2-quart saucepan over high heat, bring water, 1 tablespoon of the butter and salt to a boil.
Reduce heat to low; slowly add cornmeal in a thin stream, stirring constantly.
Continue to cook, stirring constantly until mixture thickens, about 5 to 10 minutes.
Remove from heat; stir in cheese and TABASCO sauce.
Spread cooked cornmeal mixture in prepared jelly-roll pan to a thickness of 1/2 inch.
Refrigerate, uncovered, for 30 minutes.
With a 2 1/2-inch star-shaped cookie cutter, cut cooled polenta mixture into stars.
In 12-inch skillet over medium-high heat, heat oil and remaining tablespoon of butter.
Add polenta stars; cook 2 minutes on each side or until lightly browned, turning carefully.
Repeat with remaining stars, adding oil and butter if necessary.
