Ingredients:
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) cans 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
Directions:
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.
Servings: 4-8
Time preparation: 30 min.
Time total: 75 min.