Confetti Polenta
By: Pamela Sonnenmoser
Updated: March 18, 2013
Confetti Polenta
2 cups water
1/3 cup corn meal
1/2 tsp salt
1/4 cup chopped green chilies
1/4 cup chopped, roasted red peppers
1/2 tsp granulated garlic (more if you like it really garlicky)
1/2 tsp black pepper
1/4 cup shredded, low fat cheddar, (for garnish)
Bring water, salt, chilies, peppers, garlic, and pepper to a boil in a medium sized sauce pan. Add corn meal, slowly, whisking as you add it. Bring back to a boil, then reduce heat to simmer. Stir constantly while cooking, about 7 to 10 minutes. Then, serve as a side dish, or place in a plastic-wrap lined loaf pan, and refrigerate several hours, slice and fry in hot canola or peanut oil until golden brown.
