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

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