Recipe ingredients and directions:
GREEN CHILE POLENTA WITH THREE CHEESES
4 cups vegetable stock, divided
1 1/2 cups finely-ground cornmeal, either white or yellow
3 green chiles, roasted and peeled, seeds and stems removed, chopped
1 cup shredded jalapeno cheese
1 cup shredded Fontina cheese
1/2 cup grated Parmesan cheese
1/2 cup half and half
Preheat oven to 350 degrees.
Heat 2 cups of vegetable stock in a large saucepan until it comes
to a boil.
In a mixing bowl, combine the remaining 2 cups of broth and the
cornmeal, stirring until smooth. Pour the polenta mixture into
the boiling broth. Cook over medium heat for about ten minutes,
or until the polenta sticks to the side of the saucepan.
Lightly grease a shallow six-cup casserole dish. Pour half of the
polenta into the casserole dish. Smooth out the batter with a
spatula.
Sprinkle half of the green chile and half of each of the cheeses
evenly over the mixture. Pour half and half over the batter.
Spoon the remaining polenta over the top of the casserole. Sprinkle
with the rest of the chile peppers and top with the remaining
cheese.
Bake about 25 minutes until the casserole is bubbly. Let cool for
10-15 minutes before serving.
To roast the peppers:
I find it easier to cut the peppers in half before roasting them,
removing the seeds and white parts first. Lay them skin side up
in a roasting pan. Brush with olive oil (infused with garlic, if
you wish.) Place oven rack in topmost position and roast peppers
five to ten minutes until the skin begins to blacken. Place peppers
in a clean paper bag for ten minutes. This will make them easier
to peel.
Category: Bean Cereals Recipes
