Cheesy Polenta-Green Tomato Gratin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This unique side tastes somewhat like a tamale. Serve with grilled chicken or fish. Ingredients:
1 3/4 cups 1% low-fat milk |
3/4 cup water |
1/2 teaspoon salt |
3/4 cup yellow cornmeal |
cooking spray |
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 jalapeño 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) |
Directions:
1. Preheat oven to 425°.
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); sauté 6 minutes or until tomato is tender. Remove from heat; stir in chopped cilantro. Spoon tomato mixture over polenta; sprinkle with cheeses. Bake at 425° for 20 minutes or until lightly browned. Garnish with cilantro sprigs, if desired.
|
|