Peruvian Polenta Cakes

Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.

INGREDIENTS
10 ounces cooked polenta
1 fresh red chili, finely chopped
2 tablespoons cilantro, finely chopped
1/2 teaspoon salt
Approximately 1 cup boiling water
Corn oil for frying
1 large tomato, diced
1 cucumber, grated
1 red bell pepper, quartered and sliced
2 tablespoons lemon juice
1 teaspoon raw cane sugar
Salt to taste

PREPARATION
1. Place the polenta in a bowl. Add the chili, cilantro, salt and mix well. Gradually pour in the boiling water and stir to a thick consistency.

2. Let stand for 5 minutes, then mold the mixture with wet hands to make twelve 2-inch x 1/2-inch round cakes. Fry the cakes in a skillet over a medium heat with a little oil until golden, turning them frequently to prevent sticking.

3. Make the relish by mixing the tomato, cucumber, red bell pepper, lemon juice, sugar, and salt. Serve the cakes hot with the relish.

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