Polenta Triangles Recipe
These polenta triangles are snacky polenta bakes. Prepared with cornmeal and onion soup mix, the polenta triangles have added corn and red peppers in it with cheddar cheese to taste. Baked in the oven and cut into triangles, they may be served with salsa for accompaniment.
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| 1 envelope Onion or Golden Onion Soup Mix | ||
| Cold water | 3 Cup (16 tbs) | |
| Green chilies | 1 Can (10oz), chopped | |
| Whole kernel corn | 1/2 Cup (16 tbs) | |
| Roasted red peppers | 1/3 Cup (16 tbs), finely chopped | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
In 3-quart microwave-safe casserole, combine cornmeal, onion soup mix and water.
Microwave covered at HIGH (Full Power) 20 minutes, stirring every 5 minutes (mixture will be thick).
Stir in chilies, corn and roasted red peppers.
Spread into lightly greased 9-inch square baking pan; sprinkle with cheese.
Let stand 20 minutes or until firm; cut into triangles.
Microwave covered at HIGH (Full Power) 20 minutes, stirring every 5 minutes (mixture will be thick).
Stir in chilies, corn and roasted red peppers.
Spread into lightly greased 9-inch square baking pan; sprinkle with cheese.
Let stand 20 minutes or until firm; cut into triangles.
Chef
