Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Polenta with Green Chilies and Cheese




List of Ingredients



• 3 cups chicken broth
  
• 1 small onion, chopped
  
• 3 cloves garlic, minced
  
• 1/4 teaspoon cayenne, or to taste
  
• 1 teaspoon salt
  
• 1 cup polenta or medium coarse stone ground
  
• 1 tablespoon olive oil
  
• 1/2 cup Parmesan cheese*
  
• 1/2 cup chopped fresh cilantro
  
• 1 (4oz) can chopped green chiles
  
• 1 cup shredded Mexican blend cheese*
  






Instructions



1. Bring the first 6 ingred. to a boil in a medium saucepan,
   
2. reduce heat to simmer over med. heat. Add polenta slowly, whisking comstantly, and cook and stir until thicken and polenta is tender, about 10-15 min. Stir in Parmesan.
   
3. Pour half the polenta into a greased 8x8" baking dish. Sprinkle with cilantro, green chiles and 1/2 cup cheese. Top with remaining polenta and sprinkle with the remaining 1/2 cup cheese.
   
4. Bake at 350 degrees for 20-30 min. or until bubbly and cheese has melted.
   






Final Comments


Note: * Substitute with Queso Fresco for the Parmesan and Monterey Jack or Pepper Jack for the Cheddar. Also good to carmelize the onions and garlic and add with step 3.