Polenta With Green Chiles And Cheese

• 2 cups milk
• 1 cup water
• 3/4 cup yellow cornmeal (quick cooking) or 3/4 cup polenta (quick cooking)
• 3 garlic cloves, minced
• 1 teaspoon salt
• pepper
• 1/2 cup grated parmesan cheese
• 1 (7 ounce) can whole green chilies (drained)
• 1 cup canned corn, drained or 1 cup frozen corn
• 2/3 cup cilantro
• 2 cups grated monterey jack cheese
• 1/2 cup whipping cream

1. Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
2. 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.
3. 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.
4. REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
5. Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.

milk, water, yellow cornmeal, garlic, salt, pepper, parmesan cheese, green chilies, corn, cilantro, grated monterey, whipping cream

Taken from www.food.com/recipe/polenta-with-green-chiles-and-cheese-114334 (may not work)