Polenta With Green Chiles And Cheese Recipes

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.

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.

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.

Steps:

• Cut polenta into thin slices.
• Put half of slices into baking dish sprayed with cooking spray, cover with half of garlic and Parmesan cheese. Season to taste with salt and pepper.
• Cover with half of corn, half of cilantro, half of cheese; then drizzle with half of whipping cream.
• Repeat for second layer.
• Bake 400F for 25 minutes, or til golden brown.

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.

Steps:

• 1. In a heavy saucepan, mix together milk, water, cornmeal, garlic, salt, and Parmesan cheese to make Polenta. Bring to simmer over medium heat, whisking constantly. Cook until polenta has thickened, about 10 minutes.2. Spoon half of polenta into a 3-quart baking dish coated with cooking spray. Over the top of polenta, evenly spread MORNINGSTAR FARMS Burger Style Recipe Crumbles, 1 can of chilies, 1 cup of corn, half of the cilantro and half of the shredded cheese. Spoon on remaining polenta into dish and top with remaining chilies, corn, cilantro and cheese. Top with 1/2 cup of fat-free half & half.3. Bake at 400°F for 25-30 minutes or until cheese begins to brown.

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.

Steps:

• 1. In a heavy saucepan, mix together milk, water, cornmeal, garlic, salt, and Parmesan cheese to make Polenta. Bring to simmer over medium heat, whisking constantly. Cook until polenta has thickened, about 10 minutes.2. Spoon half of polenta into a 3-quart baking dish coated with cooking spray. Over the top of polenta, evenly spread MORNINGSTAR FARMS Burger Style Recipe Crumbles, 1 can of chilies, 1 cup of corn, half of the cilantro and half of the shredded cheese. Spoon on remaining polenta into dish and top with remaining chilies, corn, cilantro and cheese. Top with 1/2 cup of fat-free half & half.3. Bake at 400°F for 25-30 minutes or until cheese begins to brown.