February 25, 2009

Mmmmm, Cheesy Polenta Pie!

Polenta with Green Chilies and Cheese

4 1/2 cups water
1 1/4 cup yellow cornmeal
1 garlic cloves, minced
1 teaspoon salt

1 7 ounce can whole green chilies, drained
1 can crispy corn with peppers, drained
1 can black beans with jalapenos
some 505 green chili sauce
2/3 cup chopped fresh cilantro
2 cups grated Monterey Jack or Mexican cheese mix

Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 4 ingredients in heavy medium saucepan ( I added some Chimayo chili powder and cumin). Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 10 minutes. Season with salt and pepper.

Pour half of polenta into prepared dish. Cover with some chilies, corn, black beans and green chili. Sprinkle with half of cilantro and 1 cup cheese. Spoon remaining polenta over. Cover with remaining chilies, corn, black beans and green chili. (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.

Adapted from a recipe by Peggy Reed, Portland ME from Bon Appétit | January 1998

60, 36.