Creamy Polenta with Corn and Chiles

• 3 cups (750 ml) skim milk
• 2 cloves garlic, minced
• 1 tsp ( 5 ml) finely chopped fresh rosemary leaves or 1/2 tsp (2 ml) dried rosemary leaves, crumbled
• 1/2 tsp (2 ml) salt
• Freshly ground black pepper
• 3/4 cup (175 ml) coarse yellow cornmeal, preferably stone-ground
• 1 cup (250 ml ) corn kernels
• 1 cup (250 ml ) shredded Monterey Jack cheese
• 1/2 cup(125 ml ) freshly grated Parmesan cheese
• 1 can (4.5 oz/127 ml) diced mild green chiles

1. In a large saucepan over medium heat, bring milk, garlic, rosemary, salt and black pepper to taste to a boil.
2. Gradually add polenta, in a steady stream, whisking to remove all lumps.
3. Continue whisking until mixture begins to thicken and bubbles like lava, about 5 minutes.
4. Add corn, Jack and Parmesan cheeses and chiles and mix well.
5. Transfer to slow cooker stoneware.
6. Cover and cook on Low for 2 hours, until mixture is firm and just beginning to brown around the edges.

milk, garlic, rosemary, salt, freshly ground black pepper, yellow cornmeal, corn kernels, shredded monterey jack cheese, parmesan cheese, green chiles

Taken from www.cookstr.com/recipes/creamy-polenta-with-corn-and-chiles (may not work)