Cheesy Polenta-Green Tomato Gratin

• Polenta:
• 1 3/4 cups 1% low-fat milk
• 3/4 cup water
• 1/2 teaspoon salt
• 3/4 cup yellow cornmeal
• Cooking spray
• Tomatoes:
• 1 1/2 teaspoons olive oil
• 2 1/2 cups chopped firm green tomato (about 2 large)
• 1/2 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 jalapeno pepper, seeded and finely chopped
• 1 garlic clove, minced
• 2 tablespoons chopped fresh cilantro
• 3/4 cup (3 ounces) crumbled queso fresco
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• Fresh cilantro sprigs (optional)

1. Preheat oven to 425u0b0.
2. To prepare polenta, combine first 3 ingredients in a medium saucepan; bring to a boil. Gradually stir in cornmeal, stirring constantly. Reduce heat, and simmer 5 minutes or until thick, stirring frequently. Spread mixture into an 8-inch square baking dish coated with cooking spray.
3. To prepare tomatoes, heat oil in a large nonstick skillet over medium-high heat. Add tomato and the next 5 ingredients (through garlic); saute 6 minutes or until tomato is tender. Remove from heat; stir in chopped cilantro. Spoon tomato mixture over polenta; sprinkle with cheeses. Bake at 425u0b0 for 20 minutes or until lightly browned. Garnish with cilantro sprigs, if desired.

polenta, milk, water, salt, yellow cornmeal, cooking spray, tomatoes, olive oil, tomato, green onions, salt, ground cumin, pepper, garlic, fresh cilantro, queso fresco, shredded monterey jack cheese, cilantro

Taken from www.myrecipes.com/recipe/cheesy-polenta-green-tomato-gratin (may not work)