Polenta With Green Chilies And Cheese

Recipe Ingredients

2 cups	474ml	Milk
1 cup	237ml	Water
3/4 cup	46g / 1.6oz	Yellow cornmeal
3		Garlic cloves - minced
1 teaspoon	5ml	Salt
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
1		Whole green chilies - (7 oz) - drained
1 cup	62g / 2.2oz	Drained canned corn
2/3 cup	10g / 0.4oz	Chopped fresh cilantro
2 cups	292g / 10oz	Grated Monterey Jack cheese
1/2 cup	118ml	Whipping cream

Recipe Instructions

Preheat oven to 400 degrees. Butter 8- by 8- by 2-inch 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 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.

This recipe yields 4 servings as a main-course or 8 as a side-dish.

Source:
Bon Appetit, January 1998

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