Polenta Cheese Bites

• 1/2 cup all-purpose flour
• 1/2 cup stone-ground corn meal
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 6 large eggs, beaten
• 2 cups sharp white cheddar cheese, grated
• 3 cups sharp orange cheddar cheese, grated
• 4 ounces can of chopped green chiles
• 1/2 cup unsalted butter, melted
• 1 cup whole milk

1. Preheat oven to 350 degrees F.rnrnLightly butter a 9 x 13 pyrex pan.
2. Mix the corn meal, flour, salt, and baking powder in large bowl.
3. Grate the cheddar cheeses on large holes on a box grater (should have 5 cups.)
4. Beat the eggs in separate bowl.
5. Add the milk to the corn meal and flour mixture and stir to blend.
6. Add the eggs and fold to combine.
7. Add the green chiles and the cheeses and fold to combine.
8. Melt the butter and let cool slightly (so it doesn't cook the eggs in the cheesy mixture.) Add slightly cooled butter slowly to cheese mixture and stir to combine.
9. Pour into prepared pan and spread mixture to all edges so it is even in the pan. Place on middle rack and bake for 30 minutes until cheese is bubbly and brown.
10. Cool on rack before cutting. Cut into 1x1 inch squares. (You can freeze these at this point. ) rnrnReheat in hot oven before serving. Since it's winter time, I griddled the squares in a lightly greased cast iron skillet to recreate the effect from the grill.

allpurpose, stoneground corn meal, baking powder, kosher salt, eggs, sharp white cheddar cheese, cheddar cheese, green chiles, unsalted butter, milk

Taken from food52.com/recipes/15335-polenta-cheese-bites (may not work)