Jalapeno-jack Polenta Cakes With Cilantro Corn Salsa

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4-5
• 2 1/2 cups water
• 1 cup cornmeal
• 1 jalapeno pepper, seeded and minced
• 3/4 cup monterey jack cheese, shredded
• salt and pepper
• 1 1/2 cups plum tomatoes, seeded and diced
• 3/4 cup fresh corn kernels
• 1/4 cup scallion, sliced fine
• 1 garlic clove, minced
• 1/3 cup cilantro, minced
• 1 tablespoon lemon juice
• salt and pepper (optional)

Recipe

• in a medium saucepan, bring the water to a boil. slowly add the cornmeal while stirring constantly (important to avoid lumps).
• reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
• add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
• pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
• while polenta cools, prepare salsa by combining all ingredients in a mixing bowl. add salt and pepper if desired.
• remove cooled polenta from fridge and turn out onto cutting board.
• cut into 8 servings and place on an oiled baking sheet. spray with cooking spray or lighlty brush with oil.
• place polenta in a 400 degree oven for 20-30 minutes until golden brown.
• place 2 servings on each plate and top with salsa.