Anonymous Fri Oct 07 11:38:06 2005

4 cups water

1 cup cooked fresh, frozen (thawed)

or drained canned whole kernel corn

(about

2 medium ears)

1/2 teaspoon salt

1 teaspoon margarine

1/4 teaspoon pepper

1 cup stone-ground or

degerminated cornmeal

Spray rectangular baking dish, 10 X 6 X 1-1/2 inches, with nonstick cooking spray. Heat all ingredients except cornmeal to boiling in 2-quart saucepan. Gradually add cornmeal, stirring constantly. Cook over medium-low heat 8 to 12 minutes, stirring occasionally, until mixture pulls away from side of saucepan. Pour into baking dish. Cool 15 minutes. Cover and refrigerate about 1 hour or until firm.

Heat oven to 250 degrees. Spray 10-inch skillet with nonstick cooking spray. Cut polenta into six 3-inch squares; cut each square diagonally into 2 triangles. Heat skillet over medium heat. Cook 6 triangles at a time in skillet about 5 minutes on each side or until light brown. Place on ungreased cookie sheet, and keep warm in oven while cooking the remaining triangles.

6 servings