Monday, July 19, 2010
This is a great recipe that comes from a friend of mine who brought it to a pot luck at our place a month or so ago. The flavors went really well together and I had to try it. I made it for Rosie's Macedonian class, which came to our place last Friday for dinner. I served it with Mexican rice, which was a pretty good compliment.
My change to the recipe was to make it vegetarian. It's excellent with shredded, seasoned chicken, but a nice alternate is braised artichoke hearts, tossed with a little red chile sauce. It was a great meal (one we're still enjoying!). Otherwise, I stayed pretty faithful to the recipe.
2 cups dry polenta
3 cups cheese (I used monterey jack)
1 cup canned corn, drained
1 can black beans, drained
1 can green chiles, drained
2 cans artichoke hearts, drained
5 T. butter
1/4 cup red chile sauce for artichokes
Bring 6 cups water to a boil. Add polenta, decrease heat, and stir frequently for about 15 minutes.
Remove polenta from heat. Add the butter, beans, corn, chiles and 1 cup of the cheese. Stir until well-mixed.
Scrape half of the mixture into a 9x13 baking dish and smooth out. Add artichokes; spread evenly. Scrape the remaining mixture over the top of artichokes and smooth out. Refrigerate for at least 4 hours until firm.
After chilling, add the remaining cheese to the top and bake at 450 until the cheese is bubbly, about 15 minutes.