Best Polenta With Green Chilies And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLENTA WITH GREEN CHILES AND CHEESE



Polenta With Green Chiles and Cheese image

We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.

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 CHILI CASSEROLE



Polenta Chili Casserole image

Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 cups water
1/2 teaspoon salt
1-1/4 cups yellow cornmeal
2 cups shredded cheddar cheese, divided
3 cans (15 ounces each) vegetarian chili with beans
1 package (16 ounces) frozen mixed vegetables, thawed and well drained

Steps:

  • Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 297 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 556mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein.

POLENTA WITH GREEN CHILIES AND CHEESE



Polenta with Green Chilies and Cheese image

Provided by Peggy Reed

Categories     Cheese     Vegetable     Side     Bake     Cornmeal     Winter     Bon Appétit     Portland     Maine     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

Related Topics