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Polenta with Green Chilies and Cheese
Yield: 4 servings

2 c milk
1 c water
3/4 c yellow cornmeal
3 garlic cloves, minced
1 ts salt
1/2 c freshly grated Parmesan
1 cn (7 oz) whole green chilies, drained
1 c drained canned corn
2/3 c chopped fresh cilantro
2 c grated Monterey Jack cheese
1/2 c whipping cream

Preheat oven to 400 F. Butter 8x8x2-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.


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