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Categories:Viewed: 87 - Published at: 7 years ago
Ingredients
- 5 c. water
- 1 1/2 c. yellow cornmeal
- 1/4 tsp. salt
- 2 c. homemade or store bought chunky salsa
- 3 Tbsp. chopped fresh cilantro leaves
- 1/2 c. shredded reduced-fat Cheddar cheese
Method
- Several hours or the day before serving, prepare polenta.
- In 3-quart microwave-safe bowl, with wire whisk, beat water, cornmeal and salt.
- Cover and microwave on High (100%) for 12 minutes, beating every 3 minutes until smooth.
- Uncover and microwave on High 10 minutes, beating midway until well combined.
- Spread polenta evenly in lightly oiled 8 1/2 x 4 1/2-inch loaf pan.
- Let cool to room temperature, then cover and refrigerate overnight.
