| METHOD
ONE: Purchase One Roll of Pre-Cooked Polenta, and slice into medallions. Oil a large frying pan with olive oil. Brown polenta on both sides. Top each slice with Mozzarela cheese, and a teaspoon of Flame-Boy Tomato Salsa, then cover the pan with a lid, so that cheese will melt. Serve warm. METHOD TWO: 5 cups water 1 cup Flame-Boy Tomato Salsa 1 1/2 cups polenta (coarse cornmeal) 1 teaspoon salt Whisk Flame-Boy Salsa, 1/2 cups water, polenta, and salt in heavy large saucepan. Stir over medium heat until mixture comes to simmer. Gradually whisk in remaining 4 1/2 cups water. Bring to boil, whisking polenta often. Reduce heat to low; cover and cook until polenta is thick, soft, and creamy, stirring often, about 30 minutes. |