Ingredients
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1 1/2
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1 1/2
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2
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1
-
1
-
1/2
-
1/2
-
1
-
1/2
-
-
-
-
-
-
Directions
Polenta Appetizers, This is a great appetizer that can be made ahead of time and reheated in the oven or on a grill I love to stir in freshly chopped cilantro before pouring into baking pan , Notes for future cooks of this recipe: This only made 12 smallish triangles for me and I doubled the amount of corn called for Perhaps my onion soup mix wasn’t well spiced, so I added some potato spice and lemon pepper before baking Having said that, these are amazing! I cannot stop eating them!! used red peppers and green jalapenos for a lovely colour combo and a mix of cheddar and extra-mature cheddar for the topping The wedges reheat beautifully and are so tasty warm or cold I had some the next day topped with ham for lunch – yummy! I’m sure this is a very adaptable recipe and will try adding some different ingredients each time (chopped ham, olives, mushrooms – endless variations come to mind) Thank you, chef luvmybge, for a super recipe – a keeper for me, for sure :), This is a great appetizer that can be made ahead of time and reheated in the oven or on a grill I love to stir in freshly chopped cilantro before pouring into baking pan
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Steps
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1
Done
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Preheat Oven to 350 Degrees F. |
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2
Done
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Bring the Water, Milk and Butter to a Boil in a 3-Quart Saucepan. |
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3
Done
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With a Wire Whisk, Stir in the Cornmeal and Onion Soup Mix. |
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4
Done
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Simmer Uncovered, Stirring Constantly, For About 20 Minutes or Until Thickened. |
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5
Done
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Stir in Corn and Peppers. |
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6
Done
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Spread the Mixture in a Lightly Greased 9-Inch Square Baking Pan and Sprinkle With the Cheese. |
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7
Done
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Bake in 350 Degree Oven For About 20 Minutes. |
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8
Done
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Let Stand Until Cool and Firm. |
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9
Done
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When Cool, Cut Into Triangles. |
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10
Done
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(cut Into Larger Squares and Cut Squares in Half to Form Triangles). |
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11
Done
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at This Point It Can Be Refrigerated or Frozen. |
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12
Done
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When Ready to Serve, Place on Cookie Sheet and Reheat in Oven or Place on Grill to Heat Until Hot and a Little Crispy. |
