1 (8 oz.) pkg. cream cheese, softened
2 tbsp. chili sauce
2 tbsp. sour cream
1 tbsp. Lawry's seasoned pepper
3 c. water
1 tsp. Lawry's seasoned salt
3/4 c. instant polenta, uncooked
1/4 c. chopped fresh cilantro
1/4 c. grated Parmesan cheese
1/2 c. vegetable oil

For creamy salsa spread, in small bowl blend together cream cheese, chili sauce, sour cream, green chiles and seasoned pepper, chill.

In medium saucepan, bring water and seasoned salt to a boil. Add polenta in a slow stream, stirring constantly. Reduce heat and simmer uncovered for 20 minutes, or until mixture pulls away from sides of pan. Stir in cilantro. Pour mixture into lightly greased 8x4x3 inch loaf pan. Let cool at least 30 minutes to set. Remove from pan.

Cut loaf into very thin slices and sprinkle both sides with Parmesan cheese. Broil 3 inches from heat 5 minutes or until slightly golden brown.

In large skillet, heat oil and fry slices, turning once, until brown and crisp. Place on paper towels to drain. Serve with creamy salsa spread.

HINT: To prepare in advance, prepare recipe up to loaf stage, then refrigerate up to 2 weeks until ready to cook.