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Polenta Triangles

Holidaycooking's picture
These polenta triangles are snacky polenta bakes. Prepared with cornmeal and onion soup mix, the polenta triangles have added corn and red peppers in it with cheddar cheese to taste. Baked in the oven and cut into triangles, they may be served with salsa for accompaniment.
  Coarse yellow cornmeal 1 Cup (16 tbs) (3 Measures)
  Onion soup mix 1 1⁄4 Ounce (1 Envelope)
  Cold water 3 Cup (48 tbs)
  Canned mild chopped green chilies 4 Ounce, drained (1 Can)
  Whole kernel corn 1⁄2 Cup (8 tbs)
  Finely chopped roasted red peppers 1⁄3 Cup (5.33 tbs)
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)

In 3-quart microwave-safe casserole, combine cornmeal, onion soup mix and water.
Microwave covered at HIGH (Full Power) 20 minutes, stirring every 5 minutes (mixture will be thick).
Stir in chilies, corn and roasted red peppers.
Spread into lightly greased 9-inch square baking pan; sprinkle with cheese.
Let stand 20 minutes or until firm; cut into triangles.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 863 Calories from Fat 201

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 10 g50.2%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 3735.2 mg155.6%

Total Carbohydrates 149 g49.6%

Dietary Fiber 2.7 g10.6%

Sugars 4.9 g

Protein 30 g59.4%

Vitamin A 90.7% Vitamin C 202.1%

Calcium 47.2% Iron 75%

*Based on a 2000 Calorie diet

Polenta Triangles Recipe