Instructions: Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)

In large saucepan, over high heat, heat water to a boil; slowly sprinkle in cereal and garlic. Cook and stir cereal until thickened, about 1 to 3 minutes; remove from heat. Spread mixture in greased 8 x 8 x 2-inch baking pan. Cover; chill until firm, about 30 minutes. Cut into 4 (4-inch)

squares; then cut each square diagonally into quarters for form 4 triangles.

In large non-stick skillet, over medium-high heat, cook half the triangles in 2 teaspoons margarine until crisp and golden on each side, about 5 minutes; remove from skillet and keep warm. Repeat with remaining triangles and margarine. Combine cheeses; sprinkle over warm polenta to melt.

Meanwhile, combine tomatoes, pepper, green onions, lime juice, jalapeno, cilantro and salt. Serve polenta with tomato mixture.

Note: For breakfast polenta, omit garlic when preparing cereal; after frying, sprinkle with powdered sugar and serve with maple syrup.

NOTES : Makes 8 servings

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