POLENTA WITH GREEN CHILIES AND CHEESE

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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.

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