Polenta with green chilies and cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 1 | cup | Water |
| ¾ | cup | Yellow cornmeal |
| 3 | Cloves garlic; minced | |
| 1 | teaspoon | Salt |
| ½ | cup | Freshly grated Parmesan cheese |
| 1 | can | Whole green chilies (7 oz); drained |
| 1 | cup | Drained canned corn |
| ⅔ | cup | Chopped fresh cilantro |
| 2 | cups | Grated Monterey Jack cheese |
| ½ | cup | Whipping cream |
Directions
Preheat oven to 400F. Butter 8x8x2inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper; stir in Parmesan.
Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with ¼ cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour ¼ cup of cream over. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.
Recipe by: Bon Appetit January 1998 Posted to MC-Recipe Digest V1 #979 by Nancy Pallotta <nancee@...> on Jan 02, 1998