Directions:
- Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
- 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.
- 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.
- REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
- Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.7 Kcal (1472 kJ) | ||
| Calories from fat | 203.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.57g | 35% | |
|---|---|---|---|
| Cholesterol | 67.69mg | 23% | |
| Sodium | 803.43mg | 33% | |
| Potassium | 254.95mg | 5% | |
| Total Carbs | 17.57g | 6% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 20.25g | 41% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.7mg | 4% | |
| Calcium | 601.3mg | 60% | |
| Amount Per 100 g | |||
| Calories | 173.71 Kcal (727 kJ) | ||
| Calories from fat | 100.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 35% | |
|---|---|---|---|
| Cholesterol | 33.43mg | 23% | |
| Sodium | 396.81mg | 33% | |
| Potassium | 125.92mg | 5% | |
| Total Carbs | 8.68g | 6% | |
| Sugars | 2.19g | 18% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 10g | 41% | |
| Vitamin C | 5.6mg | 19% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 0.3mg | 4% | |
| Calcium | 297mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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