Recipe - Crispy Polenta Cakes

250 g (1 package) coarse polenta
(yellow corn meal),
3 cup Boiling water
1 teaspoon Salt (optional)

Mix the ingrediants together in a large microwavable container and nuke it
for 4 mins at high power (covered cause it spits and is *really* hard to
clean off). Check to see if it needs water this seems to be highly
variable see your package. Let it sit and thicken and cool for 15
minutes. Form into thick Garden burger sized patties and place them on a
nonstick baking tray. Cook till crip and golden about 30 minutes at 400F.
Make sure they don't burn.

Even my SNZD (Standard New Zealand Diet roast lamb and potatoes) father
loved these.

Posted to fatfree digest V97 #200 by laurab@dynamite.com.au (Laura Barwick)
on Sep 5, 1997