"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

POLENTA WITH GREEN CHillS AND CHEESE Recipe

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This recipe for POLENTA WITH GREEN CHillS AND CHEESE, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c milk
1 c water
3/4 c yellow cornmeal
3 garlic cloves minced
1 t salt
1/2 c freshly grated Parmesan
1 7 oz can whole green chilies, drained 1 c drained canned corn
2/3 c chopped fresh cilantro
2 c grated Monterey jack cheese
1/2 c whipping cream

Directions:
Directions:
Preheat oven to 400°F. Butter 8 inch square 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 c cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4 c cream over. (Can be made one day ahead. ) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares. Serves 4 main course or 8 side dishes.

 

 

 

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