Instructions: To make the salsa: In a small bowl, combine the onions, tomatoes, garlic, basil, and red-pepper flakes. Mix well. Let stand for 30 minutes, stirring occasionally.

To make the cornmeal cakes: In a medium saucepan, combine the cornmeal and water; bring to a boil over medium-high heat. Cook, stirring frequently, for 12 to 15 minutes, or until the mixture is thick. Remove from the heat; stir in the Parmesan. Line a baking pan with wax paper; spoon the cornmeal mixture onto the tray and spread to 1/2" thickness. Cover with plastic wrap and refrigerate for 20 minutes, or until firm.

Preheat the broiler. Cut the cornmeal mixture into 12 pieces; place on a large baking sheet. Coat with no-stick spray. Broil 4" from the heat for 2 minutes, or until golden brown. Turn and coat the other side with the spray.

Top with the mozzarella and Cheddar. Broil for 2 minutes, or until the cheese melts. Top with the salsa.

Makes 12

To freeze, place the cornmeal cakes on a tray and put in the freezer for several hours, or until solid. Transfer to a freezer quality plastic bag.

Pack the salsa in a separate freezer quality plastic container. Both can be frozen for up to 2 months.

To use, thaw both in the refrigerator overnight. Bring the salsa to room temperature. Broil the cornmeal cakes 4" from the heat until hot.

NOTES : Inspired by Italian polenta, or cooked cornmeal, these economical cornmeal cakes are as easy to make as they are to enjoy.

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