Polenta Cakes With Fresh Salsa

• 3 cups boiling water
• 1/2 teaspoon salt
• 1 cup yellow cornmeal
• 1 serrano pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/2 cup shredded Monterey Jack cheese
• 6 plum tomatoes, seeded and chopped
• 8 fresh asparagus spears, grilled and cut into 1/2-inch pieces
• 4 green onions, chopped
• 1/2 cup minced fresh cilantro
• 1 serrano pepper, seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Quesco fresco
• Monterey Jack cheese, optional

1. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese.
2. Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours.
3. For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside.
4. Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.

boiling water, salt, yellow cornmeal, serrano pepper, garlic, pepper, shredded monterey jack cheese, tomatoes, green onions, fresh cilantro, serrano pepper, salt, pepper, quesco fresco, cheese

Taken from www.tasteofhome.com/recipes/polenta-cakes-with-fresh-salsa/ (may not work)