Huschke, Emil (medicine) and Tex-Mex Polenta Shapes (recipes)

Huschke, Emil (medicine)

Huschke, Emil
<person> German anatomist.

Lived: 1797-1858.

See: Huschke's cartilages, Huschke's foramen, Huschke's auditory teeth, Huschke's valve.

Tex-Mex Polenta Shapes (recipes)

Tex-Mex Polenta Shapes

Yield: Makes 1 to 2 dozen appetizers

Ingredients:

2-1/2cups water

3/4cup yellow cornmeal

1/2teaspoon salt

1-1/4cups (5 ounces) shredded Mexican blend cheese, divided

1/3cup finely diced red bell pepper

1/4cup chopped green onions

1small jalpeño pepper, seeded and minced

Preparation:

1.Combine water, cornmeal and salt in large microwavable bowl. Cover and microwave on HIGH 5 minutes, stirring halfway through Cooking time. Stir in 1/2 cup cheese, bell pepper, green onions and jalapeño pepper; cover and microwave on HIGH 1 minute. (Polenta should be very thick.) Cover and let stand 2 minutes. 2.Grease 9-inch square Baking dish or casserole. Spread cornmeal mixture into prepared dish. Cover and refrigerate 2 hours or until firm. 3.Preheat oven to 450°F. Spray Baking sheet with nonstick Cooking spray. Turn polenta out of Baking dish onto cutting board; cut into circles, squares, triangles or Other desired shapes with cookie cutters or sharp knife. Place polenta shapes on prepared Baking sheet.4.Bake about 7 minutes or until bottoms of polenta shapes are golden brown. Turn shapes over and bake 5 minutes more. Sprinkle shapes with remaining cheese; bake about 5 minutes or until cheese is lightly browned and bubbly.

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