Polenta Casserole with Green Chiles

Originally from: https://keviniscooking.com/polenta-corn-green-chilies/

Ingredients:
1 cup yellow polenta
2 crushed cloves of garlic
1 tbsp butter
2 cups low-fat milk
1 cups Chicken stock
½ tsp ground cumin
¼ cup shredded Parmesan cheese
1½ cups corn kernels
¼ cup chopped cilantro
1 4.5 oz can chopped green chilies
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup chopped cilantro (optional)

Directions:

1. Preheat oven to 400°.In a large saucepan add the butter, garlic, chicken stock, milk, cumin and bring to a boil. Be careful this does not boil over, it's quite the mess. Slowly whisk in the cornmeal, stirring constantly. Bring back to a boil and reduce heat to low and simmer for at least 12 minutes, stirring constantly so as to not stick. This will sputter, be careful.

2. Next, stir in the cheese, green chilies, corn, cilantro and season with salt and pepper. Mix thoroughly to incorporate completely.

3. Butter 8 x 8 x 2-inch glass baking dish. Pour polenta mixture in. At this point you can let cool down and refrigerate if prepping ahead for later use.Bake until polenta puffs up, about 25 minutes if not chilled, or 30 minutes if chilled. Cut into squares and sprinkle the chopped cilantro on top as garnish.

4. Serve with roasted pork, grilled chicken or meat of your choice

Hot Mama Grade: B+

Hot Mama Notes: I used cilantro. I used more chilies because my can was 7 oz instead of 4.5 oz.  I did leave a couple tablespoons back in the can so that the chiles were not overpowering. But... They were. So next time only 4 oz.  Or less.  Plus, in general, I do not like to stir nonstop for 12 minutes.  I guess I am just lazy, but I get tired! Also, I thought the polenta looked pretty amazing at 6 minutes. I was ready to eat it then! I liked it more moist, versus the drier end product after 12 minutes of heat plus baking. So, less chiles and less cooking.