Recipe: Polenta Triangles with Peppers, Corn and Cheese (using onion soup mix)

POLENTA TRIANGLES

3 cups cold water
1 cup coarse yellow cornmeal
1 envelope onion soup mix
4 oz mild chopped green chilies, drained (1 can)
1/2 cup whole kernel corn
1/2 cup red pepper, roasted and finely chopped
1/2 cup sharp cheddar cheese, shredded

Bring 3 cups cold water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened.

Stir in the chilies, corn and roasted red peppers.

Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm.

Cut into triangles. Serve at room temperature or heat in 350 degree F oven for 5 minutes or until warm.

TO PREPARE IN A MICROWAVE:
Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan and continue as above.

Makes 8
Source: The Baltimore Sun, December 8, 1991