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Green Chile Polenta with Three Cheeses


  • 4 cups vegetable stock, divided
  • 1 1/2 cup finely-ground cornmeal, either white or yellow
  • 3 green chiles, roasted and peeled, seeds and stems removed, chopped
  • 1 cup shredded jalapeno cheese
  • 1 cup shredded Fontina cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup half and half


Preheat oven to 350 degrees. Heat 2 cups of vegetable stock in a large saucepan until it comes to a boil. In a mixing bowl, combine the remaining 2 cups of broth and the cornmeal, stirring until smooth. Pour the polenta mixture into the boiling broth. Cook over medium heat for about ten minutes, or until the polenta sticks to the side of the saucepan. Lightly grease a shallow six-cup casserole dish. Pour half of the polenta into the casserole dish. Smooth out the batter with a spatula. Sprinkle half of the green chile and half of each of the cheeses evenly over the mixture. Pour half and half over the batter. Spoon the remaining polenta over the top of the casserole. Sprinkle with the rest of the chile peppers and top with the remaining cheese. Bake about 25 minutes until the casserole is bubbly. Let cool for 10-15 minutes before serving. To roast the peppers: I find it easier to cut the peppers in half before roasting them, removing the seeds and white parts first. Lay them skin side up in a roasting pan. Brush with olive oil (infused with garlic, if you wish.) Place oven rack in topmost position and roast peppers five to ten minutes until the skin begins to blacken. Place peppers in a clean paper bag for ten minutes. This will make them easier to peel.

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