| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <nancee@neo.lrun.com> on Jan 02, 1998
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