Cheese Polenta with Spicy Chili Topping

Polenta, a home-style Italian cornmeal specialty, is enjoyed in two different ways: as soft-textured cornmeal mush and as firm slices, used here.

By Pillsbury Kitchens

Updated May 28, 2010

Ingredients

1

In medium saucepan, combine cornmeal and 1 cup of the water; beat with wire whisk until well blended. Add remaining 2 1/2 cups water, garlic salt and pepper; mix well. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cover; cook 10 to 15 minutes or until very thick, stirring frequently.
2

Remove polenta from heat; stir in cheese. Spread in ungreased 9-inch pie pan.
3

In small saucepan, combine beans and salsa. Cook over medium heat for 5 minutes, stirring occasionally, or until thoroughly heated.
4

To serve, cut polenta into wedges; place on individual serving plates. Spoon topping over wedges. If desired, sprinkle with additional cheese.

Salsa is the Spanish word for "sauce." Salsas are generally chunky in texture and almost always contain chiles. Salsas add zest to meats, poultry and fish as well as serving as a dip for chips or vegetables and a topping for meatless entrees. Picante is a Spanish word that means "hot" or "spicy." Picante sauces are made with similar ingredients as salsa, but are often smoother in texture and thinner in consistency. Salsas and picante sauces can be used interchangeably, but the recipe's texture may be affected.

No nutrition information available for this recipe