Polenta Salsa Casserole - cooking recipe

Ingredients

5 c. water
1 1/2 c. yellow cornmeal
1/4 tsp. salt
2 c. homemade or store bought chunky salsa
3 Tbsp. chopped fresh cilantro leaves
1/2 c. shredded reduced-fat Cheddar cheese

Preparation

Several hours or the day before serving, prepare polenta.
In 3-quart microwave-safe bowl, with wire whisk, beat water, cornmeal and salt.
Cover and microwave on High (100%) for 12 minutes, beating every 3 minutes until smooth.
Uncover and microwave on High 10 minutes, beating midway until well combined.
Spread polenta evenly in lightly oiled 8 1/2 x 4 1/2-inch loaf pan.
Let cool to room temperature, then cover and refrigerate overnight.