Polenta Strips with Creamy Salsa Spread

1 8oz. pkg. cream cheese, softened
2 tbsp. chili sauce
2 tbsp. sour cream
1 tbsp. diced green chiles
3 cups water
1 tsp. seasoned salt
¾ cup instant polenta, uncooked
¼ cup chopped fresh cilantro
¼ cup grated Parmesan cheese
½ cup vegetable oil

For Creamy Salsa Spread: in small bowl blend together cream cheese, chili
sauce, sour cream and green chiles; chill.

In medium saucepan, bring water and seasoned salt to a bill. Add polenta in a
slow stream, stirring constantly. Reduce heat simmer, uncovered 20 minutes
or until mixture pulls away from sides of pan. Stir in cilantro. Pour
mixture into lightly greased 8 x 4 glass loaf pan. Let cool at least 30 minutes
to set. Remove from pan. Cut loaf into very thin slices; sprinkle both
sides with cheese. Broil 3” from heat 5 minutes or until slightly golden brown.

In large skillet, heat oil and fry slices until brown and crisp. Place on paper
towels t o drain. Serve with Creamy Salsa Spread.

Makes 3 dozen strips