Title: Polenta with Green Chilies and Cheese
Categories: None
Yield: 4 Servings

2 c Milk
1 c Water
3/4 c Yellow cornmeal
3 Cloves garlic; minced
1 ts Salt
1/2 c Freshly grated Parmesan
-cheese
1 cn Whole green chilies (7 oz);
-drained
1 c Drained canned corn
2/3 c Chopped fresh cilantro
2 c Grated Monterey Jack cheese
1/2 c Whipping cream

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 1/4 cup cream. Spoon remaining polenta over. Cover with remaining
chilies, corn, cilantro and cheese. Pour 1/4 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
on Jan 02, 1998