Creamy Polenta with Corn and Chiles Recipe

Name: Creamy Polenta with Corn and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Creamy Polenta with Corn and Chiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Polenta with Corn and Chiles

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