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 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. Makes 18 stars. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (867g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 128 (17%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 22mg||7 %|
|Sodium 767.6mg||26 %|
|Potassium 526.3mg||14 %|
|Total Carbohydrate 135.8g||40 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 126.8g|
|Protein 23.6g||34 %|
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Calories per serving: 768
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