Ingredients
1
cup yellow cornmeal
3 1/2
cups water
1/2
teaspoon garlic salt
1/8
teaspoon pepper
4
oz. (1 cup) shredded sharp Cheddar cheese
1
(15-oz.) can spicy chili beans, undrained
3/4
cup chunky style salsa
Preparation
In medium saucepan, combine cornmeal and 1 cup of the water; beat with wire whisk until well blended. Add remaining 2 1/2 cups water, garlic salt and pepper; mix well. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cover; cook 10 to 15 minutes or until very thick, stirring frequently.
Remove polenta from heat; stir in cheese. Spread in ungreased 9-inch pie pan.
In small saucepan, combine beans and salsa. Cook over medium heat for 5 minutes, stirring occasionally, or until thoroughly heated.
To serve, cut polenta into wedges; place on individual serving plates. Spoon topping over wedges. If desired, sprinkle with additional cheese.
