Baked Cheese Polenta with Corn and Green Chilies - xposted

[Guest guest]

This is SO good that I've now made it twice in two weeks (sure made being snowed

more tolerable) and we want it now -- again! First time, I used plain Jack

cheese and just sliced up some fresh jalapeno. Second time, I bought Monterey

Jack cheese w/Jalapeno and it tasted pretty much the same. NEXT time we make

it, I'm going to try all low-fat cheese and sour cream. I may even try it

without Jack cheese, to get the calories down even more. My husband is

absolutely crazy about this dish. It sure grabbed us and grew on us. Real

comfort food. I took photos; if anyone wants, here is where they are:

 

http://62958kevin.home.comcast.net/bcp1.jpg

 

http://62958kevin.home.comcast.net/bcp2.jpg

 

http://62958kevin.home.comcast.net/bcp3.jpg

 

 

Brenda

 

 

 

* Exported from MasterCook *

 

Baked Cheese Polenta with Corn and Green Chilies

 

Recipe By :Vegetarian Classics, by Jeanne Lemlin

Serving Size : 0 Preparation Time :0:00

Categories : Polenta

 

Amount Measure Ingredient -- Preparation Method

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

butter for greasing -- [i used Pam]

4 ounces canned chopped green chilies -- well drained

1 1/2 cups frozen corn -- thawed [ & drained of water]

1 1/2 cups Monterey Jack cheese with jalapeno peppers -- *see Notes

1/2 cup sour cream

2 cups milk

1 1/2 cups water

1 cup cornmeal

3 garlic cloves -- pressed or minced

3/4 teaspoon salt

freshly ground black pepper to taste

1/3 cup grated Parmesan cheese -- [not boxed]

 

1. Butter a 2 1/2-quart casserole and set aside. Place the chilies, corn,

Monterey Jack cheese, and sour cream next to the casserole.

 

2. In a 3-quart heavy-bottomed saucepan whisk together the milk, water,

cornmeal, garlic, salt, and pepper. Bring to a boil over medium-high heat,

whisking almost continuously. Cook the polenta, whisking constantly, until

thickened like soft mashed potatoes, about 7 minutes. Whisk in the Parmesan

cheese.

 

3. Pour half of the polenta in the prepared casserole and spread evenly.

Sprinkle on half of the chilies, half of the corn, and half of the Monterey Jack

cheese. Spread on all of the sour cream. Quickly pour on the remaining polenta

and spread evenly. Sprinkle on the remaining chilies, corn, and Monterey Jack

cheese. Let the casserole sit at least 20 minutes before baking. or cover and

refrigerate up to 24 hours. Bring to room temperature before baking.

 

4. Preheat the oven to 400 degrees. Bake 25-30 minutes, or until the polenta is

sizzling and golden on top. Let sit 10 minutes before serving.

 

Serves 4

 

Kitchen tested for you by Brenda Adams <badams007 Brenda's notes

-- Not too spicy. Yummy. Addictive. My husband and I both loved it. Picture

available.

 

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

 

NOTES : Baked polenta that has a southwestern bent to it. The green chilies

permeate the dish in harmony with pepper jack cheese and corn.

 

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

[Guest guest]

Oh my gosh! I made this on New Year's eve and baked & served it at

a New Year's day party. It was so delicious I could've eaten it all

by myself! When I made it I used only the 3 garlic cloves and I was

scared. I didn't think garlic went very well with polenta and the

smell was so strong. By the next day the garlic must've blended

into the polenta and it was not over-powering at all...just right.

Thank you so much for this wonderful dish! I'm leaving the recipe

with my message in case anyone missed it. You have to try it.

 

 

Veg-Recipes , Brenda <badams007@c...> wrote:

> Previously posted, by me, to some lists...a few years ago. I

just made it again tonight. (Used more like 6 garlics.) Had no

Pepper Jack, so I used some pickled jalepeno's (canned) and some

jarred yellow hot peppers. I also sprinkled a bit of paprika, cumin

and chili powder over the top before putting into the oven. SO

GOOD. (BTW: Alber's yellow corn meal works fine. I've yet to buy a

corn meal that didn't work in this dish.)

>

> Brenda

>

>

>

> * Exported from MasterCook *

>

> Baked Cheese Polenta with Corn and Green Chilies

>

> Recipe By :Vegetarian Classics, by Jeanne Lemlin

> Serving Size : 0 Preparation Time :0:00

> Categories : Polenta

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> butter for greasing -- [i use Pam]

> 4 ounces canned chopped green chilies -- well

drained

> 1 1/2 cups frozen corn -- thawed [ & drained of water]

> 1 1/2 cups Monterey Jack cheese with jalapeno

peppers -- *see Notes

> 1/2 cup sour cream

> 2 cups milk

> 1 1/2 cups water

> 1 cup cornmeal

> 3 garlic cloves -- pressed or minced

> 3/4 teaspoon salt

> freshly ground black pepper to taste

> 1/3 cup grated Parmesan cheese -- [not boxed]

>

> 1. Butter a 2 1/2-quart casserole and set aside. Place the

chilies, corn, Monterey Jack cheese, and sour cream next to the

casserole.

>

> 2. In a 3-quart heavy-bottomed saucepan whisk together the milk,

water, cornmeal, garlic, salt, and pepper. Bring to a boil over

medium-high heat, whisking almost continuously. Cook the polenta,

whisking constantly, until thickened like soft mashed potatoes,

about 7 minutes. Whisk in the Parmesan cheese.

>

> 3. Pour half of the polenta in the prepared casserole and spread

evenly. Sprinkle on half of the chilies, half of the corn, and half

of the Monterey Jack cheese. Spread on all of the sour cream.

Quickly pour on the remaining polenta and spread evenly. Sprinkle on

the remaining chilies, corn, and Monterey Jack cheese. Let the

casserole sit at least 20 minutes before baking. or cover and

refrigerate up to 24 hours. Bring to room temperature before baking.

>

> 4. Preheat the oven to 400 degrees. Bake 25-30 minutes, or until

the polenta is sizzling and golden on top. Let sit 10 minutes before

serving.

>

> Serves 4

>

> Kitchen tested for you by Brenda Adams Brenda's notes -- Not too

spicy. Yummy. Addictive. My husband and I both love it.

>

> - - - - - - - - - - - - - - - -

- - -

>

> NOTES : Baked polenta that has a southwestern bent to it. The

green chilies permeate the dish in harmony with pepper jack cheese

and corn.