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.

No additional tips available.

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

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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.

Polenta Cakes With Fresh Salsa

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