Spicy Polenta Pancake
The salsa, bean and corn topping gives a kick to the creamy polenta.
PREP TIME (MIN)
20
TOTAL TIME (MIN)
55
SERVINGS
6
Ingredients
- 2 cupsKellogg's® Rice Krispies® cereal
- 1 cupyellow cornmeal
- 2 1/2 cupswater
- 1/2 cupParmesan cheese
- 1/2 teaspoonsalt
- 1/4 teaspoongarlic powder
- 1/4 teaspoonwhite pepper
- 2 cupsfrozen corn
- 4 tablespoonschopped cilantro
- 1 tablespoonvegetable oil
- 1/2 cupchopped onions
- 1 clovegarlic
- 1 can (15 oz.)kidney beans
- 1 can(14.5 ounce) diced, peeled tomatoes
- 1 cupmedium thick and chunky salsa
- 1 cup(4 oz.) shredded Cheddar cheese
Directions
1. In 3-quart saucepan, combine KELLOGG'S® RICE KRISPIES® cereal, cornmeal and water. Bring to boil over medium heat, stirring frequently. Continue cooking and stirring constantly, 5 minutes longer. Remove from heat. Stir in Parmesan cheese, salt, garlic powder, pepper, 1 cup of the corn and 1 tablespoon of the cilantro. Spread evenly in 13 x 9 x 2-inch pan coated with cooking spray. 2. Bake at 400°F about 35 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 pieces. While polenta bakes, prepare vegetables. 3. In 12-inch nonstick skillet heat oil. Add onions and garlic. Sauté over medium heat 2 minutes or until onions are tender. Add beans, tomatoes, salsa and remaining 1 cup of corn. Simmer over medium heat 15 minutes or until most of the liquid has been reduced. Stir in remaining cilantro. Serve hot over warm polenta and garnish with Cheddar cheese.
