Name: Polenta with Green Chilies and Cheese
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

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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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