See Also: Tex-Mex Polenta Shapes(recipes)
Shapes, Trademark Protection Of 1.1(law)
ALUMINUM SHAPES EMPLOYEES(finance)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Huschke's cartilages(medicine)
Huschke's foramen(medicine)
Huschke's valve(medicine)
Huschke, Emil(medicine)
Huschke's auditory teeth(medicine)
Medicine Lodge Memorial Hospital- Medicine Lodge(health)

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.