Monday, 4 May 2009
Try this for a change - mealie meal will never seem the same again!
3 cups Water 2 tablespoons Butter or margarine -- divided 3/4 teaspoon Salt 1 cup Yellow cornmeal 1/2 cup Grated Parmesan cheese 1 teaspoon Tabasco pepper sauce 1 tablespoon Olive oil
SPICY TOMATO SALSA 1 cup Finely-diced ripe fresh tomatoes or a tin of chopped tomatoes 3 tablespoons Minced onion 1 tablespoon Minced fresh coriander
1 1/2 teaspoons Freshly-squeezed lemon juice 1/2 Garlic clove -- minced 1/4 teaspoon Ground cumin 1/8 teaspoon Salt 1/2 teaspoon Tabasco pepper sauce Grease large flat pan, and set aside. Ina saucepan over high heat, bring water, 1 tablespoon butter, and salt to a boil. Reduce heat to low; slowly add cornmeal in thin stream, stirring constantly. Continue to cook, stirring constantly until mixture thickens, about 5 to 10 minutes. Remove from heat; stir in cheese and Tabasco pepper sauce. Spread cooked cornmeal mixture in pan to thickness of 1/2-inch. Refrigerate, uncovered, 30 minutes. With 2 1/2-inch star-shaped cookie cutter or any shape cutter you like , cut cooled polenta mixture into shapes. In 12-inch skillet over medium-high heat, heat oil and remaining tablespoon butter. Add polenta shapes, cook 2 minutes on each side until lightly browned, flipping carefully. Repeat with remaining shapes, adding oil and butter if necessary. Serve polenta with Spicy Tomato Salsa.
Prepare Spicy Tomato Salsa: Mix all ingredients in small bowl. Cover and refrigerate 1 to 2 hours to blend flavors. Serve cold over hot polenta. This recipe yields 18 large shapes.