Try this Cheesy Cornmeal Cakes with Salsa^ recipe, or contribute your own.
Suggest a better descriptionTo 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 | ||
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Calories: 258 | ||
Calories from Fat: 34 (13%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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