Polenta with Green Chilies and Cheese

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* Exported from MasterCook *

 

Polenta With Green Chilies And Cheese

 

Recipe By :Peggy Reed; Portland, ME

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Side Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups milk

1 cup water

3/4 cup yellow cornmeal

3 garlic cloves -- minced

1 teaspoon salt

Salt -- to taste

Freshly-ground black pepper -- to taste

1/2 cup freshly-grated Parmesan cheese

1 can whole green chilies - (7 oz) -- drained

1 cup drained canned corn

2/3 cup chopped fresh cilantro

2 cups grated Monterey Jack cheese

1/2 cup whipping cream

 

Preheat oven to 400 degrees. Butter 8- by 8- by 2-inch 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 1/4 cup cream. Spoon remaining polenta over. Cover with

remaining chilies, corn, cilantro and cheese. Pour 1/4 cup 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.

 

This recipe yields 4 servings as a main-course or 8 as a side-dish.

 

Source:

" Bon Appétit, January 1998 "

S(Formatted for MC6):

" 05-08-2001 by Joe Comiskey - jcomiskey "

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Per Serving (excluding unknown items): 276 Calories; 16g Fat (50.3% calories

from fat); 7g Protein; 27g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol;

608mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Non-Fat

Milk; 3 Fat.

 

NOTES : Recipe from The Cook's Exchange column

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

--

Linda

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