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Polenta with crispy garlic & cheese

Yield: 8 Servings

Ingredients:

• 1 tb Olive oil
• 4 Cloves garlic -- peeled and Chopped
• 1/2 ts Ground cumin
• 4 c Water
• 1 ts Salt
• 1 c Yellow cornmeal
• 4 oz Green chiles -- (canned) Chopped
• 1 c Lowfat cheddar cheese --

Instructions:

Shredded In a small skillet heat the olive oil over medium heat. When hot add the garlic and saute 3 minutes until golden. Remove from heat and stir in the cumin. Set aside. In a large pan combine the water and salt. Bring to a boil and slowly add the cornmeal whisking to blend. When the mixture comes back to a boil cover and reduce heat to medium-low and cook about 20 minutes until the mixture starts to come away from the pan. Stir often. Remove from heat and stir in the garlic chilies and cheese. Spread a lightly oiled 9-by-13 inch baking dish. Refrigerate until set. Cut the polenta into 8 pieces; cut each piece on the diagona l into 2 triangles. Place on a lightly oiled baking sheet and broil on the top oven shelf about 4 to 5 minutes on both sides. The polenta should be browned and crispy on the outside and creamy on the inside. Recipe By : Karen Lee and Diane Porter From: Fido National Cooking Echo

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