22 October 2009
Chop onion, pepper and garlic, and sauté them in olive oil in a large cast iron skillet until golden. Remove from skillet onto plate and add a bit more oil and brown the meatloaf mix, breaking it up with spatula while it browns. After it has lost it’s pink color, add to it ¼ cup of Fireman Fred’s rub and 1 teaspoon cumin. Coat the meat well and add the peppers back into skillet and stir all together. Into 4 cups of boiling salted water, add 1 cup of quick cooking polenta. Lower heat a bit and stir constantly for about 3 minutes – it will become thick. Preheat your oven to 350 degrees. Pour the Saratoga Salsa & Spice Hot Salsa on top of the meat mixture. Cover the meat mixture and salsa with a layer of the polenta (about ½ in. thick). Then grate sharp cheddar cheese (about 5 or 6 oz) over the top of polenta. Place your skillet into the preheated oven and bake for about 5 minutes until cheese is bubbly. Place 2 corn tostadas on plate and spoon mixture over them. You can also serve with tortilla chips. Yum!
