MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: POLENTA WITH CRISPY GARLIC AND CHEESE
  Categories: Garlic, Cheese/eggs, Lo/no-fat
       Yield: 8 servings
  
       1 tb Olive oil
       4    Cloves garlic -- peeled and
            Chopped
     1/2 ts Ground cumin
       4 c  Water
       1 ts Salt
       1 c  Yellow cornmeal
       4 oz Green chiles -- (canned),
            Chopped
       1 c  Lowfat cheddar cheese --
            Shredded
  
   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
  
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