
Book Club tonight, hosted at my house. The book was Valley of the Dolls. It was a lot of work to get ready for but the food turned out really well and I think everyone enjoyed themselves.
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Polenta with Green Chilies and Cheese
4 1/2 cups waterPour 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
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