Mamacita's Salsa Fresca Fried Polenta
Prep: 10 min
Cook: 20 min
Inactive: 2 hours
1/2 cup Mamacita's Salsa Fresca (very well drained)
4 cups water
1 cup shredded monteray jack
1 and 1/2 cup yellow cornmeal or polenta
1 and 1/2 teaspoons salt
1/2 cup canola oil (or a frying oil you prefer)
First bring 4 cups of water to a boil in a medium sauce pan with 1 teaspoon salt. Add 1 cup of cornmeal or polenta, slowly whisking the entire time. Turn down to low, cook for 5-10 minutes, stirring often. Take polenta off the heat and add the cheese, stirring it in, then add the egg and Salsa Fresca, and stir until combined. Pour into a greased loaf pan and let cool. Then place it in the fridge until firm for 2 hours, or even over night.
In a cast iron skillet, or a heavy pan good for frying, heat the oil on medium to high heat. Once the polenta is firm, flip over the loaf pan and let the polenta slide out onto your work surface. Slice the polenta into half inch thick slices, then cut diagonally. In a shallow dish, add the rest of the cornmeal and coat the triangles of firm polenta. Fry the triangles, 2 to 3 minutes on each side or until golden brown. Salt after frying. Serve with a tomato based sauce of your choice. Enjoy!
Kelly + Kyle