Ingredients
3 cup cold water
1 cup coarse yellow cornmeal
1 env. onion soup mix
4 oz mild chopped green chilies,
1 drained (1 can)
1/2 cup whole kernel corn
1/2 cup red pepper, roasted and
1 finely chopped
1/2 cup sharp cheddar cheese,
1 shredded
Directions
Bring the water to a boil in a 3-quart saucepan. With a wire
whisk, stir in the cornmeal and onion soup mix. Simmer uncovered,
stirring constantly, for 25 minutes, or until thickened. Stir in the
chilies, corn and roasted red peppers.
Spread the mixture in a lightly greased 9-inch-square baking pan
and sprinkle with the cheese. Let stand for 20 minutes, or until
firm. Cut
MICROWAVE: Combine the water, cornmeal and onion soup mix in a
microwave-safe casserole. Cover and microcook on HIGH (100%) for 20
minutes, stirring every 5 minutes (mixture will be thick). Stir in the
chilies, corn and roasted red peppers. Spread into pan as above.
[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
Servings: 8 servings
Polenta Triangles Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be found way back into the far past, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During the time of the Roman Empire a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and afters, something we still use today. This early Roman chef informs us how the Roman chefs used a good variety of aromatic flavors, including some familiar names like basil, mint and asafoetida. Over the following few hundred years, the powerful families of the West strove to lay on the most extravagent banquests, and as a consequence, cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe books are starting to become popular as a result of more people being able to read, people having more spare time and being a little richer. The introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Polenta Triangles recipe.
