Spicy Jalapeno Jack Polenta Cakes with Zesty Cilantro Corn Salsa
Elevate your lunch or snack game with these deliciously crispy Spicy Jalapeno Jack Polenta Cakes, perfectly complemented by a vibrant Zesty Cilantro Corn Salsa. My submission for the 2007 Cooking Light contest may not have made the cut, but it certainly left a lasting impression on everyone who tasted it. Roasting the corn enhances its sweetness and adds a depth of flavor that perfectly balances the kick from fresh jalapeno. Each bite is a harmonious blend of creamy polenta, melted Monterey Jack cheese, and a refreshing corn salsa that brings summer to your plate, making it a perfect dish for gatherings or a cozy weeknight treat.
4
Servings
150
Calories
12
Ingredients
Ingredients
water
2 1/2 cups (boiled)
cornmeal
1 cup (n/a)
jalapeno pepper
1 (seeded and minced)
Monterey Jack cheese
3/4 cup (shredded)
salt and pepper
to taste (n/a)
plum tomatoes
1 1/2 cups (seeded and diced)
fresh corn kernels
3/4 cup (n/a)
scallion
1/4 cup (sliced fine)
garlic clove
1 (minced)
cilantro
1/3 cup (minced)
lemon juice
1 tablespoon (n/a)
salt and pepper
optional (n/a)
Instructions
1
In a medium-sized saucepan, bring 2 1/2 cups of water to a rolling boil.
2
Gradually whisk in 1 cup of cornmeal, stirring constantly to ensure there are no lumps.
3
Reduce the heat to low and continue stirring the mixture for about 20 minutes, or until the polenta is thick enough to hold a wooden spoon upright.
4
Stir in the minced jalapeno, 3/4 cup of shredded Monterey Jack cheese, and season with salt and pepper to taste. Mix well to combine all ingredients thoroughly.
5
Transfer the polenta into a greased baking dish or pan and refrigerate for approximately 1 hour, or until the polenta is firm.
6
While the polenta sets, prepare the salsa by combining the diced plum tomatoes, fresh corn kernels, sliced scallions, minced garlic, minced cilantro, and lemon juice in a mixing bowl. Add salt and pepper to taste and mix well.
7
Once the polenta has cooled, carefully remove it from the fridge and turn it out onto a cutting board. Cut the polenta into 8 equal pieces.
8
Place the polenta cakes on a greased baking sheet. Lightly brush or spray the tops with cooking spray or oil.
9
Bake the polenta cakes in a preheated 400°F (200°C) oven for 20-30 minutes, or until they are golden brown and crispy.
10
To serve, place two polenta cakes on each plate and generously top with the zesty cilantro corn salsa.
Nutrition Information
5g
Fat
20g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Spicy Jalapeno Jack Polenta Cakes with Zesty Cilantro Corn Salsa.
How many servings does this polenta recipe provide?
This recipe provides 4 servings.
How many polenta cakes are in a single serving?
Each serving consists of two polenta cakes.
What is the calorie count per serving?
There are 150 calories per serving.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is labeled as vegetarian.
Can people on a gluten-free diet eat these polenta cakes?
Yes, the recipe is categorized as gluten-free.
How much fat is in each serving?
Each serving contains 5g of fat.
What is the carbohydrate content per serving?
There are 20g of carbohydrates per serving.
How much protein is provided in one serving?
Each serving provides 4g of protein.
How much water is needed to cook the polenta?
You need 2 1/2 cups of boiled water.
What type of cheese is used in the polenta cakes?
The recipe uses 3/4 cup of shredded Monterey Jack cheese.
How long should the polenta be cooked on the stove?
The polenta should be stirred for about 20 minutes on low heat.
How do I know when the polenta is thick enough?
The polenta is ready when it is thick enough to hold a wooden spoon upright.
How long does the polenta need to refrigerate?
The polenta should be refrigerated for approximately 1 hour until firm.
What is the total number of polenta cakes the recipe makes?
The recipe makes a total of 8 polenta cakes.
At what temperature should the polenta cakes be baked?
The cakes should be baked at 400°F (200°C).
How long is the baking time for the polenta cakes?
They should bake for 20-30 minutes until golden brown and crispy.
What ingredients are in the corn salsa?
The salsa includes plum tomatoes, fresh corn kernels, scallions, garlic, cilantro, and lemon juice.
How should the jalapeno be prepared?
One jalapeno should be seeded and minced.
What type of tomatoes are recommended for the salsa?
The recipe calls for 1 1/2 cups of seeded and diced plum tomatoes.
How much cornmeal is required for the recipe?
You need 1 cup of cornmeal.
What is the preparation for the scallions?
The scallions should be sliced fine to make 1/4 cup.
How much cilantro is needed for the salsa?
The salsa requires 1/3 cup of minced cilantro.
How much lemon juice should be added to the salsa?
Use 1 tablespoon of lemon juice.
How many garlic cloves are used?
The recipe requires 1 minced garlic clove.
What should be done to the polenta cakes before baking?
Lightly brush or spray the tops of the cakes with cooking spray or oil.
What tags are associated with this dish?
The tags include polenta, spicy, appetizer, lunch, snacks, vegetarian, gluten-free, salsa, and corn.
How much corn is needed for the salsa?
You need 3/4 cup of fresh corn kernels.
What is the first step in making the polenta?
Bring 2 1/2 cups of water to a rolling boil in a medium-sized saucepan.
How should the cornmeal be added to the water?
Gradually whisk in the cornmeal while stirring constantly to prevent lumps.