POLENTA WITH FRESH TOMATO SALSA

Polenta with Fresh Tomato Salsa image

Crispy cheese-topped polenta triangles made with hot wheat cereal are topped with a zesty salsa. Serve as a side dish alongside grilled meats or fish.

Provided by My Food and Family

Categories Home

Time 1h

Yield Makes 8 servings.

Number Of Ingredients 12

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Ingredients

3 cups water
1 clove garlic, minced
3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
4 tsp. olive oil, divided
1/4 cup KRAFT Shredded Cheddar Cheese
1-1/2 cups chopped tomatoes
1/3 cup chopped green pepper
1/4 cup chopped green onions
2 Tbsp. lime juice
1 Tbsp. chopped jalapeño pepper
1 Tbsp. chopped cilantro
1/2 tsp. salt

Steps:

Bring water to boil in large saucepan. Stir in garlic. Gradually add cereal; cook 1 to 3 minutes or until thickened, stirring constantly. Remove from heat. Spread into greased 8-inch square pan; cover.
Refrigerate 30 minutes or until firm. Cut into 4 (4-inch) squares; cut each square diagonally into quarters to form 4 triangles. (You should have a total of 16 triangles.)
Heat 2 tsp. of the oil in large nonstick skillet. Add 8 of the polenta triangles; cook 2 to 3 minutes on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining 2 tsp. oil and polenta triangles. Sprinkle with cheese; let stand until melted.
Meanwhile, mix remaining ingredients. Serve over polenta.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g