Ingredients
| 3 cups | cold water | | 1 cup | coarse yellow cornmeal | | 1 pkg. | onion soup mix | | 1 can (4 oz.) | mild chopped green chilies, drained | | 1/2 cup | whole kernel corn | | 1/2 cup | red pepper, roasted and finely chopped | | 1/2 cup | shredded sharp cheddar cheese |
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Instructions
Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes or until thickened. Stir in the chilies, corn and roasted red peppers.
Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes or until firm. Cut into approximately 30 triangles. Serve at room temperature or heat in a 350°F oven for 5 minutes or until warm.
Author's Comments
Microwave instructions:
Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on high (100%) for 20 minutes, stirring every 5 minutes. Mixture will be thick. Stir in the chilies, corn and roasted red peppers. Spread into pan as above.