Best Green Chile Cheese Polenta Bowls Recipes

Polenta With Green Chiles and Cheese image

Provided by Barb G.

Categories Grains

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 12

2 cups milk
1 cup water
3/4 cup yellow cornmeal (quick cooking) or 3/4 cup polenta (quick cooking)
3 garlic cloves, minced
1 teaspoon salt
pepper
1/2 cup grated parmesan cheese
1 (7 ounce) can whole green chilies (drained)
1 cup canned corn, drained or 1 cup frozen corn
2/3 cup cilantro
2 cups grated monterey jack cheese
1/2 cup whipping cream

Steps:

Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.

Polenta with Green Chilies and Cheese image

Provided by Peggy Reed

Yield Serves 4 as a main-course or 8 as a side-dish

Number Of Ingredients 11

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 7-ounce can whole green chilies, drained
1 cup drained canned corn
2/3 cup chopped fresh cilantro
2 cups grated Monterey Jack cheese
1/2 cup whipping cream

Steps:

Preheat oven to 400°F. Butter 8 x 8 x 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.