Polenta With Crumbles Green Chilies And Cheese Recipes

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CHILE CHEESE POLENTA



CHILE CHEESE POLENTA image

Categories     Side     Vegetarian     Quick & Easy     Casserole/Gratin     Corn     Fall

Yield 4 People

Number Of Ingredients 7

1-7 oz can of diced green chiles
1 C corn
4 C Rice Dream (or any milk)
1 C coarse ground corn meal
1/2 C shredded cheese
3 T butter
Salt and pepper to taste

Steps:

  • In medium saucepan, bring chiles, corn and milk to a boil. Slowly add polenta, whisking constantly until smooth, about 6 minutes. Mix in cheese and butter. Salt and pepper to taste and serve.

POLENTA WITH GREEN CHILES AND CHEESE



Polenta With Green Chiles and Cheese image

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

2 cups milk
1 cup water
3/4 cup yellow cornmeal (quick cooking) or 3/4 cup polenta (quick cooking)
3 garlic cloves, minced
1 teaspoon salt
pepper
1/2 cup grated parmesan cheese
1 (7 ounce) can whole green chilies (drained)
1 cup canned corn, drained or 1 cup frozen corn
2/3 cup cilantro
2 cups grated monterey jack cheese
1/2 cup whipping cream

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.

GREEN CHILE CHEESE POLENTA BOWLS



Green Chile Cheese Polenta Bowls image

Number Of Ingredients 21

1 can (14.5-ounce) can black beans (rinsed and drained)
2 pieces Roma tomatoes (cored, seeded and chopped )
1/2 cup chopped red bell pepper
1/4 cup diced red onion
1 piece ripe avocado (pitted, peeled and chopped)
1 tablespoon fresh lime juice
1/2 cup loosely packed fresh cilantro
1 clove garlic (minced)
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
4 cup water
1 teaspoon salt
1 cup polenta (corn grits or stone-ground whole cornmeal)
1 cup shredded sharp cheddar cheese
1 tablespoon butter
1/2 cup medium Hatch flame-roasted green chile (TRY: 505 Southwestern)
1 tablespoon extra-virgin olive oil
1 bag 5 ozpackage coarsely chopped kale
1/4 teaspoon ground black pepper
1/2 cup pepitas (toasted)

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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