Polenta with Fresh Tomato Salsa

Ingredients

• 1 Tbsp cilantro leaves chopped
• 1 clove garlic minced
• 0.3 cup green onions chopped
• 0.3 cup bell pepper green chopped
• 2 Tbsp juice of lime 
• 4 tsp olive oil divided
• 1 Tbsp jalapeão pepper chopped
• 0.5 tsp salt 
• 0.3 cup cheddar cheese shredded kraft
• 1.5 cups tomatoes chopped
• 3 cups water 
• 0.8 cup creamy wheat cereal hot uncooked (enriched farina) (1-minute, 2-)

Equipment

• frying pan
• sauce pan

Directions

1. Bring water to boil in large saucepan. Stir in garlic. Gradually add cereal; cook 1 to 3 minutes or until thickened, stirring constantly.
2. Remove from heat.
3. Spread into greased 8-inch square pan; cover.
4. Refrigerate 30 minutes or until firm.
5. Cut into 4 (4-inch) squares; cut each square diagonally into quarters to form 4 triangles. (You should have a total of 16 triangles.)
6. Heat 2 tsp. of the oil in large nonstick skillet.
7. Add 8 of the polenta triangles; cook 2 to 3 minutes on each side or until crisp and golden brown on both sides.
8. Remove from skillet; cover to keep warm. Repeat with remaining 2 tsp. oil and polenta triangles.
9. Sprinkle with cheese; let stand until melted.
10. Meanwhile, mix remaining ingredients.
11. Serve over polenta.