Cheesy Polenta-Green Tomato Gratin

Cheesy Polenta-Green Tomato Gratin
Photo by Beau Gustafson

Ingredients

  • ¾ cup yellow cornmeal
  • 1 ½ teaspoons olive oil
  • 1 ½ teaspoons olive oil
  • ¾ cup water
  • Tomatoes:
  • ½ cup chopped green onions
  • ¾ cup water
  • + 29 more ingredients
    • Cooking spray
    • 1 ¾ cups 1% low-fat milk
    • ½ cup (2 ounces) shredded Monterey Jack cheese
    • ¼ teaspoon salt
    • 1 garlic clove, minced
    • Fresh cilantro sprigs (optional)
    • ½ teaspoon salt
    • ½ teaspoon salt
    • ¾ cup (3 ounces) crumbled queso fresco
    • ¾ cup (3 ounces) crumbled queso fresco
    • ¼ teaspoon ground cumin
    • 1 garlic clove, minced
    • ¾ cup yellow cornmeal
    • 2 ½ cups chopped firm green tomato (about 2 large)
    • 2 ½ cups chopped firm green tomato (about 2 large)
    • 1 jalapeño pepper, seeded and finely chopped
    • 1 jalapeño pepper, seeded and finely chopped
    • ¼ teaspoon salt
    • Cooking spray
    • Tomatoes:
    • 1 ¾ cups 1% low-fat milk
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped fresh cilantro
    • ½ cup (2 ounces) shredded Monterey Jack cheese
    • Fresh cilantro sprigs (optional)
    • ½ cup chopped green onions
    • Polenta:
    • Polenta:
    • ¼ teaspoon ground cumin

Preheat oven to 425°. 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...

View full recipe at My Recipes

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