Ingredients
1 tbsp olive oil
4 cloves garlic -- peeled and
1 chopped
1/2 tsp ground cumin
4 cup water
1 tsp salt
1 cup yellow cornmeal
4 oz green chiles -- (canned),
1 chopped
1 cup lowfat cheddar cheese --
1 shredded
Directions
In a small skillet, heat the olive oil over medium heat. When hot,
add the garlic and saute 3 minutes, until golden. Remove from heat
and stir in the cumin. Set aside. In a large pan, combine the water
and salt. Bring to a boil, and slowly add the cornmeal, whisking to
blend. When the mixture comes back to a boil, cover and reduce heat
to medium-low and cook about 20 minutes, until the mixture starts to
come away from the pan. Stir often. Remove from heat and stir in the
garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch
baking dish. Refrigerate until set. Cut the polenta into 8 pieces;
cut each piece on the diagona l into 2 triangles. Place on a lightly
oiled baking sheet and broil on the top oven shelf about 4 to 5
minutes on both sides. The polenta should be browned and crispy on
the outside and creamy on the inside. Recipe By : Karen Lee and Diane
Porter
From: Fido National Cooking Echo
Servings: 8 servings
Polenta With Crispy Garlic & Cheese Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Vegetable
The History of Recipes
We are able to trace the history of `recipes` way back into ancient history, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move on, we have a couple of interesting books which were published in the 14th Century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy lands, such as parsley and basil. The introduction of these new herbs and spices caused a torrent in recipe publications, some of which are now in private libraries. During the next few centuries, the rich families of Europe competed with each other to serve up the most extravagent meals, and consequentially cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cooking publications are in high demand, mostly as a result of better eduction, people having more spare time and disposable income. The revolution that is television brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Polenta With Crispy Garlic & Cheese recipe.
