Spicy Maize Mounds & Curly Cheddar Crisps

Spicy Maize Mounds & Curly Cheddar Crisps 

1 cup polenta, or coarse-grain cornmeal
1 1/3 cup filtered water
2 Tbs. butter
2 tsp. + Emeril’s Chicken Rub

4 oz. shredded cheddar cheese

2 medium tomatoes, chopped
1/4 cup fresh cilantro, chopped
sea salt and pepper + drizzle of extra virgin olive oil

 

Combine the polenta, water, and butter in a saucepan over medium to low heat. Bring to a simmer and stir constantly. 
Once the butter has melted and the polenta is turning to thick mush, stir in the seasoning. 
Remove from heat and immediately pour into a ceramic or glass bread loaf pan. Chill for 4-6 hours.

 

Meanwhile, preheat the oven to 325 degrees.

Line a baking sheet with parchment paper and spread the cheese either into small, 2″ wide rounds or long 2″ wide ribbons. 

Bake for about 5 minutes, until the cheese is melted.

Remove from oven and allow to cool for just a few minutes, until the cheese is an appropriate temperature to handle.

Twist the ribbons and rounds around a chopstick or the handle of a wooden spoon and allow to cool suspended over the two sides of a bowl.

 

Once the polenta has set, cut into squares or rounds (using a cookie or biscuit cutter). 

 

Break the Curly Cheddar Crisps into bite-sized pieces and toss both the polenta maize mounds and cheddar with the tomatoes and cilantro. 

Season with salt and pepper and drizzle with olive oil.