Recipe By : Unknown
Serving Size : 4 Preparation Time :
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups milk
1 cup water
3/4 cup yellow cornmeal
3 garlic cloves -- minced
1 teaspoon salt
1/2 cup freshly grated parmesan cheese
1 7oz can whole green chilies -- drained
1 cup drained canned corn
2/3 cup chopped cilantro
2 cups grated monterey jack cheese
1/2 cup whipping cream
Directions: Preheat oven to 400 . Butter an 8x8x2-inch baking dish. Mix
first 5 ingredients in heavy medium saucepan. Bring to simmer over medium
heat, stirring constantly. Cook until polenta is tender and thickens,
stirring often, 12 to 15 minutes. Season with salt and pepper. Stir in
Parmesan cheese. Pour half of polenta into prepared dish. Cover with half
of the chilies and half of the corn. Sprinkle with half of the cilantro and
1 cup of Monterey Jack cheese. Drizzle with 1/4 c cream. Spoon remaining
polenta over and cover with remaining chilies, corn, cilantro and cheese.
Pour 1/4 c cream on top. Can be make 1 day ahead and chilled. Bake until
polenta puffs and cheese begins to brown, about 25 minutes. Cut into
squares and serve. Makes 4 main course servings or 8 side dish servings.
