Baked Cheese Polenta with Corn and Green Chilies - xposted

[Guest guest]

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.

 

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

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