POLENTA WITH GREEN CHILES AND CHEESE
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
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 GORGONZOLA CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
- Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
- Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.
POLENTA WITH GREEN CHILIES AND CHEESE
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
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.
POLENTA WITH CRUMBLES, GREEN CHILIES AND CHEESE
Number Of Ingredients 12
Steps:
- 1. In a heavy saucepan, mix together milk, water, cornmeal, garlic, salt, and Parmesan cheese to make Polenta. Bring to simmer over medium heat, whisking constantly. Cook until polenta has thickened, about 10 minutes.2. Spoon half of polenta into a 3-quart baking dish coated with cooking spray. Over the top of polenta, evenly spread MORNINGSTAR FARMS Burger Style Recipe Crumbles, 1 can of chilies, 1 cup of corn, half of the cilantro and half of the shredded cheese. Spoon on remaining polenta into dish and top with remaining chilies, corn, cilantro and cheese. Top with 1/2 cup of fat-free half & half.3. Bake at 400°F for 25-30 minutes or until cheese begins to brown.
Nutrition Facts : Nutritional Facts Serves
STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES
Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004
Provided by Sharon123
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
- Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
- Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
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