Polenta with Fresh Tomato Salsa

• 3 cups water
• 1 clove garlic, minced
• 3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
• 4 tsp. olive oil, divided
• 1/4 cup KRAFT Shredded Cheddar Cheese
• 1-1/2 cups chopped tomatoes King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup chopped green pepper
• 1/4 cup chopped green onions
• 2 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
• 1 Tbsp. chopped jalapeno pepper
• 1 Tbsp. chopped cilantro
• 1/2 tsp. salt

1. Bring water to boil in large saucepan.
2. Stir in garlic.
3. Gradually add cereal; cook 1 to 3 minutes or until thickened, stirring constantly.
4. Remove from heat.
5. Spread into greased 8-inch square pan; cover.
6. Refrigerate 30 minutes or until firm.
7. Cut into 4 (4-inch) squares; cut each square diagonally into quarters to form 4 triangles.
8. (You should have a total of 16 triangles.)
9. Heat 2 tsp.
10. of the oil in large nonstick skillet.
11. Add 8 of the polenta triangles; cook 2 to 3 minutes on each side or until crisp and golden brown on both sides.
12. Remove from skillet; cover to keep warm.
13. Repeat with remaining 2 tsp.
14. oil and polenta triangles.
15. Sprinkle with cheese; let stand until melted.
16. Meanwhile, mix remaining ingredients.
17. Serve over polenta.

water, clove garlic, creamy wheat, olive oil, cheddar cheese, tomatoes, green pepper, green onions, lime juice, jalapeno pepper, cilantro, salt

Taken from www.kraftrecipes.com/recipes/polenta-fresh-tomato-salsa-55112.aspx (may not work)