Party Polenta Stars

Recipe Ingredients

3 cups	711ml	Water
2 tablespoons	30ml	Butter or margarine - divided
3/4 teaspoon	3.8ml	Salt
1 cup	62g / 2.2oz	Yellow cornmeal
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1 teaspoon	5ml	Tabasco pepper sauce
1 tablespoon	15ml	Olive oil
		Spicy Tomato Salsa
1 cup	62g / 2.2oz	Finely-deced ripe fresh tomatoes
3 tablespoons	45ml	Minced green onions
1 tablespoon	15ml	Minced cilantro
1 1/2 teaspoons	7.5ml	Freshly-squeezed lemon juice
1/2		Garlic clove - minced
1/4 teaspoon	1.3ml	Ground cumin
1/8 teaspoon	0.6ml	Salt
1/2 teaspoon	2.5ml	Tabasco pepper sauce

Recipe Instructions

Grease large jelly-roll pan, and set aside. In 2-quart 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 jelly-roll pan to thickness of 1/2-inch. Refrigerate, uncovered, 30 minutes.

With 2 1/2-inch star-shaped cookie cutter, cut cooled polenta mixture into stars. In 12-inch skillet over medium-high 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.

This recipe yields 18 stars.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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