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Spicy Polenta Pancake
Thumbnil Spicy Polenta Pancake

Spicy Polenta Pancake

The salsa, bean and corn topping gives a kick to the creamy polenta.

Prep Time: 20
Total Time: 55
Servings 6


  • 2 cups Kellogg's® Rice Krispies® cereal
  • 1 cup yellow cornmeal
  • 2 1/2 cups water
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 2 cups frozen corn
  • 4 tablespoons chopped cilantro
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onions
  • 1 clove garlic
  • 1 can (15 oz.) kidney beans
  • 1 can (14.5 ounce) diced, peeled tomatoes
  • 1 cup medium thick and chunky salsa
  • 1 cup (4 oz.) shredded Cheddar cheese


1. In 3-quart saucepan, combine KELLOGG'S RICE KRISPIES cereal, cornmeal

and water. Bring to boil over medium heat, stirring frequently. Continue cooking

and stirring constantly, 5 minutes longer. Remove from heat. Stir in Parmesan

cheese, salt, garlic powder, pepper, 1 cup of the corn and 1 tablespoon of the

cilantro. Spread evenly in 13 x 9 x 2-inch pan coated with cooking spray.

2. Bake at 400° F about 35 minutes or until golden brown. Cool slightly on wire

rack. Cut into 12 pieces. While polenta bakes, prepare vegetables.

3. In 12-inch nonstick skillet heat oil. Add onions and garlic. Saute' over medium

heat 2 minutes or until onions are tender. Add beans, tomatoes, salsa and

remaining 1 cup of corn. Simmer over medium heat 15 minutes or until most

of the liquid has been reduced. Stir in remaining cilantro. Serve hot over warm

polenta and garnish with Cheddar cheese.