Savory Polenta Cakes
Nonstick cooking spray
1 roll refrigerated polenta, cut into 1/4-inch slices
1 chipotle pepper in adobo sauce (plus a teaspoon of the adobo sauce if you'd like it extra spicy)
1 jar (15.5 ounces) mild chunky salsa
1 tablespoon olive oil
3 garlic cloves, minced
4 green onions (white and light green parts only), finely chopped
Chopped fresh cilantro leaves, for garnish
Preheat oven to 200°. In a nonstick skillet or on a griddle sprayed with nonstick spray, cook polenta slices for 3 to 4 minutes per side or until golden brown. Transfer to a rimmed baking pan and place in oven to keep warm.
In a blender or food processor, puree chipotle pepper and salsa until smooth.