Cornbread "Polenta" - Fauxlenta
This was an impromptu mish-mash of some leftovers after a taco dinner, along with a loaf of corn bread made and frozen a few weeks earlier. It was so good I wanted to put it down here. Of course there are no pictures.
This recipe serves 2.
- 6 1/4-inch slices cornbread
- 1 cup cheddar cheese, shredded
- Taco meat (Taco meat was hamburger cooked until no longer pink, then Alton Brown's Taco Potion #19 was added. We had about 1/2 cup of the meat left over.)
- Pico de gallo salsa
- Pre-heat oven to 400º F
- If you don't have any left over, shred a cup of lettuce, grate a cup of cheddar cheese, and chop some fresh cilantro
- Slice the cornbread into thin slices, place on a small sheet of aluminum foil and put in the oven for about 3 to 5 minutes.
- Put left over taco meat in a microwave safe bowl and heat on high for a minute
- When the corn bread is heated, remove to plates, three slices per plate, and top immediately with cheddar cheese. (You can melt the cheese on top of the cornbread in the microwave if you'd like.)
- Spoon the meat over the cornbread and cheese on each plate
- Top the meat with guacamole
- Sprinkle cilantro over the guacamole
- Spoon pico de gallo salsa over the cilantro
- Top the whole creation with shredded lettuce and serve