Best 9 Polenta With Green Chiles And Cheese Recipes

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

POLENTA WITH GREEN CHILES AND CHEESE

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 POLENTA

Steps:

• In a large saute pan, heat the olive oil over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and kale, season with salt and pepper, to taste, and cook until wilted. Set aside to cool.
• Once the mixture has cooled, add to a food processor and process until very smooth. Add a little water, if necessary, to help make a smooth mixture.
• In another large pot, bring 5 cups of water and 2 cups heavy cream to a boil over medium heat. Whisk in the polenta and stir constantly until the polenta is creamy, about 20 minutes. If the mixture becomes too thick, add a little more water or cream.
• Stir in the butter and season with salt and pepper, to taste. Fold in the kale and the Parmesan and adjust the seasoning, if necessary. Turn out into a serving bowl and serve.

CHEESY POLENTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
• Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
• Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
• Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

CHILE CHEESE POLENTA

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.

CHEESY POLENTA

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES

Steps:

• Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
• Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
• Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.

GREEN CHILE CHEESE POLENTA BOWLS

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.

POLENTA CHILI CASSEROLE

Steps:

• Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.