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Salads & sides

Polenta with Fresh Tomato Salsa

Polenta with Fresh Tomato Salsa recipe
photo by:kraft
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.
time
prep:
15 min
total:
1 hr
servings
total:
8 servings
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what you need

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

Make It

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.

Kraft Kitchens Tips

Substitute
Substitute chopped fresh parsley for cilantro.
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