Instructions: In a small skillet, heat the olive oil over medium heat. When hot, add the garlic and saute 3 minutes, until golden. Remove from heat and stir in the cumin. Set aside. In a large pan, combine the water and salt. Bring to a boil, and slowly add the cornmeal, whisking to blend. When the mixture comes back to a boil, cover and reduce heat to medium-low and cook about 20 minutes, until the mixture starts to come away from the pan. Stir often. Remove from heat and stir in the garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch baking dish. Refrigerate until set. Cut the polenta into 8 pieces; cut each piece on the diagona l into 2 triangles. Place on a lightly oiled baking sheet and broil on the top oven shelf about 4 to 5 minutes on both sides. The polenta should be browned and crispy on the outside and creamy on the inside.

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