Polenta w/ Green Chilies and Cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 365.6
- Total Fat: 13.0 g
- Cholesterol: 67.1 mg
- Sodium: 877.0 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 2.0 g
- Protein: 26.2 g
View full nutritional breakdown of Polenta w/ Green Chilies and Cheese calories by ingredient
Introduction
A slightly lighten up version of a recipe from Bon Appetit/Epicurious.com. I added chicken between the layers for a meat options, but originally the recipe was vegetarian. A slightly lighten up version of a recipe from Bon Appetit/Epicurious.com. I added chicken between the layers for a meat options, but originally the recipe was vegetarian.Number of Servings: 6
Ingredients
* Milk, nonfat, 2 cup (remove)
* Water, tap, 1 cup (8 fl oz) (remove)
* Estancia 1 Minute Polenta (Not Instant), 4.8 serving (remove)
* Garlic, 3 cloves (remove)
* Salt, 1 tsp (remove)
* *Green Chili Peppers, canned, 1 cup (remove)
* Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
* Heavy Cream, 8 tbsp (remove)
* Cheddar or Colby Cheese, Low Fat, 1.5 cup, shredded (remove)
* Parmesan Cheese, grated, .5 cup (remove)
* Roasting Chicken, light meat, 1.5 cup, chopped or diced (remove)
Directions
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.
Number of Servings: 6
Recipe submitted by SparkPeople user KELEIGH115.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user KELEIGH115.