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4 cups water
1 cup cooked fresh, frozen (thawed)
or drained canned whole kernel corn
(about
2 medium ears)
1/2 teaspoon salt
1 teaspoon margarine
1/4 teaspoon pepper
1 cup stone-ground or
degerminated cornmeal
Spray rectangular baking dish, 10 X 6 X 1-1/2 inches, with nonstick cooking spray. Heat all ingredients except cornmeal to boiling in 2-quart saucepan. Gradually add cornmeal, stirring constantly. Cook over medium-low heat 8 to 12 minutes, stirring occasionally, until mixture pulls away from side of saucepan. Pour into baking dish. Cool 15 minutes. Cover and refrigerate about 1 hour or until firm.
Heat oven to 250 degrees. Spray 10-inch skillet with nonstick cooking spray. Cut polenta into six 3-inch squares; cut each square diagonally into 2 triangles. Heat skillet over medium heat. Cook 6 triangles at a time in skillet about 5 minutes on each side or until light brown. Place on ungreased cookie sheet, and keep warm in oven while cooking the remaining triangles.
6 servings
1 cup cooked fresh, frozen (thawed)
or drained canned whole kernel corn
(about
2 medium ears)
1/2 teaspoon salt
1 teaspoon margarine
1/4 teaspoon pepper
1 cup stone-ground or
degerminated cornmeal
Spray rectangular baking dish, 10 X 6 X 1-1/2 inches, with nonstick cooking spray. Heat all ingredients except cornmeal to boiling in 2-quart saucepan. Gradually add cornmeal, stirring constantly. Cook over medium-low heat 8 to 12 minutes, stirring occasionally, until mixture pulls away from side of saucepan. Pour into baking dish. Cool 15 minutes. Cover and refrigerate about 1 hour or until firm.
Heat oven to 250 degrees. Spray 10-inch skillet with nonstick cooking spray. Cut polenta into six 3-inch squares; cut each square diagonally into 2 triangles. Heat skillet over medium heat. Cook 6 triangles at a time in skillet about 5 minutes on each side or until light brown. Place on ungreased cookie sheet, and keep warm in oven while cooking the remaining triangles.
6 servings
