| 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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