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Polenta Triangles

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      Title: POLENTA TRIANGLES
 Categories: Mexican, Appetizers, Microwave
      Yield: 8 Servings
 
      3 c  Cold water
      1 c  Coarse yellow cornmeal
      1    Env. onion soup mix
      4 oz Mild chopped green chilies,
           Drained (1 can)
    1/2 c  Whole kernel corn
    1/2 c  Red pepper, roasted and
           Finely chopped
    1/2 c  Sharp Cheddar cheese,
           Shredded
 
       Bring the water to a boil in a 3-quart saucepan. With a wire
  whisk, stir in the cornmeal and onion soup mix. Simmer uncovered,
  stirring constantly, for 25 minutes, or until thickened. Stir in the
  chilies, corn and roasted red peppers.
  
       Spread the mixture in a lightly greased 9-inch-square baking pan
  and sprinkle with the cheese. Let stand for 20 minutes, or until
  firm. Cut
  
  MICROWAVE:  Combine the water, cornmeal and onion soup mix in a
  microwave-safe casserole.  Cover and microcook on HIGH (100%) for 20
  minutes, stirring every 5 minutes (mixture will be thick). Stir in the
  chilies, corn and roasted red peppers.  Spread into pan as above.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
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