Polenta Cakes With Fresh Salsa Recipe

Name: Polenta Cakes With Fresh Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups boiling water; 1/2 teaspoon salt; 1 cup yellow cornmeal; 1 serrano pepper, seeded and finely chopped; 2 garlic cloves, minced; 1/4 teaspoon pepper; 1/2 cup shredded Monterey Jack cheese; 6 plum tomatoes, seeded and chopped; 8 fresh asparagus spears, grilled and cut into 1/2-inch pieces; 4 green onions, chopped; 1/2 cup minced fresh cilantro; 1 serrano pepper, seeded and chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; Quesco fresco; Monterey Jack cheese, optional

Servings: persons

3 cups boiling water
1/2 teaspoon salt
1 cup yellow cornmeal
1 serrano pepper, seeded and finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1/2 cup shredded Monterey Jack cheese
6 plum tomatoes, seeded and chopped
8 fresh asparagus spears, grilled and cut into 1/2-inch pieces
4 green onions, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Quesco fresco
Monterey Jack cheese, optional

1
In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese.
2
Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours.
3
For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside.
4
Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.

1904

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups boiling water, 1/2 teaspoon salt, 1 cup yellow cornmeal, 1 serrano pepper, seeded and finely chopped, and more.

Yes, Polenta Cakes With Fresh Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Polenta Cakes With Fresh Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions