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LOCATION: Recipes >> Breads Quick >> Corn Cake 01

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Cheesy Cornmeal Cakes With Salsa

1 small onion, minced
1 cup chopped tomatoes
2 cloves garlic, minced
1 tablespoon minced fresh basil
1 teaspoon crushed red-pepper flakes

1 1/4 cups yellow cornmeal
1 cup cold water
2 tablespoons grated Parmesan cheese
1/2 cup shredded low-fat mozzarella cheese
1/2 cup shredded low-fat extra-sharp Cheddar cheese

In a small bowl, combine the onions, tomatoes, garlic, basil, and
red-pepper flakes. Mix well. Let stand for 30 minutes, stirring

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

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.


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