Green Chile Cheese Polenta Bowls Recipes
POLENTA WITH GREEN CHILES AND CHEESE
We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.
Provided by Barb G.
Categories Grains
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
- Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
- Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
- REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
- Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
POLENTA WITH GREEN CHILIES AND CHEESE
Provided by Peggy Reed
Categories Cheese Vegetable Side Bake Cornmeal Winter Bon Appétit Portland Maine Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main-course or 8 as a side-dish
Number Of Ingredients 11
Steps:
- 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.
GREEN CHILE CHEESE POLENTA BOWLS
Number Of Ingredients 21
Steps:
- Prepare relish: In a medium bowl, combine beans, tomatoes, bell pepper and red onion. Toss avocado with lime juice; add bean mixture along with cilantro, garlic, oil, vinegar and salt. Gently toss to combine, and set aside at room temperature.
- In a large saucepan, bring water and 1 teaspoon salt to a boil. Whisk polenta into the boiling water, and decrease heat to low. Simmer on low for about 15 minutes, whisking often until mixture thickens and corn granules are tender. Remove pan from heat, and stir in cheese and butter until melted. Stir in green chile, cover, and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add kale, and sprinkle with pepper; sauté 3-4 minutes until kale starts to soften.
- To serve, divide polenta among bowls and top each with a portion of the sautéed kale and Black Bean Relish. Sprinkle with pepitas, and serve warm.
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3/5 (2)Category Side DishServings 8Calories 240 per serving
- In medium saucepan, bring water to a boil. Gradually add polenta, stirring constantly. Reduce heat to medium-low. While stirring constantly, gradually add corn, chiles and salt. Cook 6 to 8 minutes or until very thick, stirring constantly.
- Remove from heat. Stir in butter and cheese. Spoon onto large serving platter. Garnish as desired.
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- In a medium saucepan, heat the olive oil over medium heat and add the onions, peppers and garlic. Stir to coat in the oil then cook until slightly softened, about 5 minutes. Stir in the chili powder, cumin, paprika, chili powder, pepper flakes, salt and pepper. Add in the tomato paste. Stir well to distribute the spices and paste, cooking for another 5 minutes. Add in the ground beef and break it apart with a wooden spoon. Cook, stirring occasionally, until the beef cooks through, about 10 minutes.
- While the chili is simmering, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta Turn the heat down to medium low and continue to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 30 minutes. If at any time the polenta looks parched, dry or too thick, add in some extra chicken stock ¼ cup at a time. After 30 minutes, stir in the butter, cheese, salt and pepper.
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- Slice polenta into 1/2" slices. Place in dish and add oil, salt, granulated garlic and smoked paprika. Mix well.
- Slice onion and jalapenos. Place polenta, onion and jalapeno on grill. Cook 5 minutes on each side (but watch carefully because grills differ in cooking time).
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- In a food processor, combine green chiles, cilantro, and lime juice. Pulse until cilantro and chiles are finely chopped. Set aside.
- In a medium saucepan, melt the butter on medium-low heat. Add garlic and onion and cook, stirring, until soft, about 5 minutes.
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- If I can, I like to make my pickled red onions a day in advance. If not, make these first, (they take about 30 minutes to get nice and pickled). Here is the recipe for the pickled red onions.
- Follow the package instructions to cook your meatballs or sausage. I recommend cooking them in a skillet for better flavor.
- Heat a medium large sauce pan over low heat. Add the olive oil. Add the Italian seasoning and red pepper flakes (if using), let the spices get nice and fragrant, about 2 minutes. Add the garlic, saute 30 seconds. Add the chicken broth. Turn the heat up to high. Slowly whisk in the polenta. Allow the polenta to come to simmer stirring consistently, about 3 to 5 mins. Once the polenta has thickened add the sun dried tomatoes, Parmesan cheese, ricotta, cheese, and salt and pepper. Stir until combined and taste to adjust the seasonings. Remove from the heat. If the polenta thickens more on you before serving simply add more water or chicken broth to thin out a little. The polenta should be thick, but a little pour able when you sere it.
- To your serving bowls spoon in a good amount of the polenta. Top it with the cooked meatballs or sausage. Top it with any amount or combinations of the artichoke hearts, Parmesan cheese, roasted red peppers, olives, and quick pickled onions. If serving to a crowd it’s nice to let guests create their own bowls how they want. Serve immediately.
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- Line a 3 1/2- or 4-quart slow cooker with a plastic slow cooker liner. Coat liner with cooking spray. In a large bowl, combine broth, cheese, evaporated milk, cornmeal, corn, green chiles, oregano, garlic, and salt. Transfer cornmeal mixture to prepared slow cooker.
- Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking time. Turn off cooker. Let stand for 30 minutes, stirring occasionally, before serving.
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