Mar
9
2010
Polenta with Corn and Green Chilies
Author: kevin
Polenta is also known as corn meal mush and grits. It is great as a porridge, firmed, molded and grilled or fried or served cold. It is a great base for many things, it’s up to your imagination really.
Here it is paired with green chilies and corn for a Southwest taste.You could even add some red bell peppers for a splash of color contrast. Eating is just as visual, right?
I also love the plain version (no cheese or veggies) grilled with maple syrup for breakfast.
- 1 1/4 cup yellow cornmeal
- 2 crushed cloves of garlic
- 4 cups low-fat milk
- 1/4 cup shredded Parmesan cheese
- 1 tbsp butter
- 1 1/2 cups corn kernels
- 1/4 cup chopped cilantro
- 1 4.5 oz can chopped green chilies
- 1/4 tsp freshly ground black pepper
- 1/2 red bell pepper, diced small (optional)
In a large saucepan add the butter and milk and bring to a boil. Slowly whisk in the cornmeal and garlic stirring constantly. Bring to a boil and reduce heat to medium and cook for at least 8 minutes. Next, stir in the cheese, green chilies , corn and pepper. Mix thoroughly to incorporate completely. Sprinkle the chopped cilantro on top as garnish and serve with grilled chicken or meat of your choice.
