Baked Cheese Polenta With Artichokes Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| 1 jar (6 ounces) marinated artichoke hearts, drained | ||
| Monterey jack cheese | 1 Cup (16 tbs) | |
| Green chili peppers | 3 Tablespoon, canned | |
| Ground black pepper | 1/4 Teaspoon | |
| Yellow cornmeal | 2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Garlic powder | 1/2 Teaspoon | |
| Tomato | 1 Medium, thinly sliced | |
Directions
In a large saucepan, bring the water to a boil.
Meanwhile, in a medium bowl, combine the artichokes, Monterey Jack cheese, chili peppers and black pepper.
Set aside.
Spray an 8" X 8" baking pan with no-stick spray; set aside.
Using a wire whisk, slowly stir the polenta or cornmeal into the boiling water.
Reduce the heat to low.
Cook for 5 to 10 minutes or until thick and creamy, stirring frequently.
Stir in the Parmesan cheese and garlic powder.
Remove the saucepan from the heat and stir in the artichoke mixture.
Spread the polenta mixture in the baking pan.
Top with the tomato slices.
Bake at 350° for 30 to 35 minutes or until golden.
Let stand for 5 minutes
Meanwhile, in a medium bowl, combine the artichokes, Monterey Jack cheese, chili peppers and black pepper.
Set aside.
Spray an 8" X 8" baking pan with no-stick spray; set aside.
Using a wire whisk, slowly stir the polenta or cornmeal into the boiling water.
Reduce the heat to low.
Cook for 5 to 10 minutes or until thick and creamy, stirring frequently.
Stir in the Parmesan cheese and garlic powder.
Remove the saucepan from the heat and stir in the artichoke mixture.
Spread the polenta mixture in the baking pan.
Top with the tomato slices.
Bake at 350° for 30 to 35 minutes or until golden.
Let stand for 5 minutes
Chef
