Recipe - Party Polenta Stars

3 cup Water
2 tablespoon Butter or margarine; divided
Three fourths teaspoon Salt
1 cup Yellow cornmeal
One half cup Grated Parmesan cheese
1 teaspoon TABASCO pepper sauce
1 tablespoon Olive oil

SPICY TOMATO SALSA
8 ounce Ripe fresh tomatoes; finely
minced (about 1 cup)
3 tablespoon Minced green onions
1 tablespoon Minced cilantro
1 One half teaspoon Freshlysqueezed lemon juice
One half Clove garlic; minced
One fourth teaspoon Ground cumin
1/8 teaspoon Salt
One half teaspoon TABASCO pepper sauce

Grease large jellyroll pan, and set aside. In 2quart 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 sauce.

Spread cooked cornmeal mixture in jellyroll pan to thickness of 1/2inch.
Refrigerate, uncovered, 30 minutes.

With 2 One half inch starshaped cookie cutter, cut cooled polenta mixture into
stars. In 12inch skillet over mediumhigh heat, heat oil and remaining
tablespoon butter. Add polenta stars, cook 2 minutes on each side until
lightly browned, flipping carefully. Repeat with remaining stars, adding
oil and butter if necessary. Serve polenta stars with Spicy Tomato Salsa.

Prepare Spicy Tomato Salsa: Mix all ingredients in small bowl. Cover and
refrigerate 1 to 2 hours to blend flavors.

Makes 18 stars.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 29, 1998