2 cup water
1/2 tsp table salt
1/2 tsp minced garlic
1/2 cup uncooked yellow cornmeal
1 Tbsp Molly McButter Natural Cheese, or similar product
1 serving cooking spray (5 one-second sprays per serving)
1 Tbsp canola oil
1/2 cup salsa, tomato, salsa verde or black bean and corn varieties
2 Tbsp cilantro, fresh, chopped
Recipe Directions
Bring water, salt and garlic to a boil in a medium saucepan. Reduce heat to medium-low. Gradually sprinkle in cornmeal, whisking constantly; whisk until mixture is blended and smooth.
Cover saucepan, reduce heat to low and simmer, stirring occasionally until polenta is thick but still pourable, about 6 to 8 minutes. Remove from heat and stir in cheese-flavored sprinkles.
Rinse an 8-inch square baking pan with cold water; do not dry pan. Pour polenta into pan; spread into a smooth layer with a rubber spatula. Refrigerate 30 minutes, or until firm. (Note: You can store polenta in refrigerator for up to 3 days if not ready to use yet.)
Make 8 horizontal cuts in polenta in one direction and then 3 vertical cuts to yield 24 sticks.
Coat a large nonstick skillet with cooking spay. Add 1 1/2 teaspoons of oil to skillet and heat over medium-high heat. Add half of polenta sticks in a single layer. Cook over medium-high heat, without turning, until bottoms are slightly crispy, about 2 minutes. Turn and cook on other side until bottoms are slightly crispy, about 2 minutes more. Cook 1 or 2 additional minutes, turning once or twice until golden and crisp. Remove to plate and repeat with remaining oil and polenta.
# Mix salsa and cilantro together in a small bowl. Spoon over polenta sticks. Yields 6 polenta sticks and 2 tablespoons of salsa per serving. (Note: You can prepare the polenta through step 3 and then leave in the refrigerator for several days. This way, you can have a great side dish or snack ready in just minutes.)
