To make the salsa: In a small bowl, combine the onions, tomatoes, garlic, basil, and red-pepper flakes. Mix well. Let stand for 30 minutes, stirring occasionally. To make the cornmeal cakes: In a medium saucepan, combine the cornmeal and water; bring to a boil over medium-high heat. Cook, stirring frequently, for 12 to 15 minutes, or until the mixture is thick. Remove from the heat; stir in the Parmesan. Line a baking pan with wax paper; spoon the cornmeal mixture onto the tray and spread to 1/2" thickness. Cover with plastic wrap and refrigerate for 20 minutes, or until firm. Preheat the broiler. Cut the cornmeal mixture into 12 pieces; place on a large baking sheet. Coat with no-stick spray. Broil 4" from the heat for 2 minutes, or until golden brown. Turn and coat the other side with the spray. Top with the mozzarella and Cheddar. Broil for 2 minutes, or until the cheese melts. Top with the salsa. Makes 12 To freeze, place the cornmeal cakes on a tray and put in the freezer for several hours, or until solid. Transfer to a freezer quality plastic bag. Pack the salsa in a separate freezer quality plastic container. Both can be frozen for up to 2 months. To use, thaw both in the refrigerator overnight. Bring the salsa to room temperature. Broil the cornmeal cakes 4" from the heat until hot. NOTES : Inspired by Italian polenta, or cooked cornmeal, these economical cornmeal cakes are as easy to make as they are to enjoy. Recipe by: Preventions Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 4|
|Calories from Fat: 34 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 10.4mg||3 %|
|Sodium 258mg||9 %|
|Potassium 280.3mg||7 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 43.9g|
|Protein 8.7g||12 %|
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Calories per serving: 258
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