Green Chili Polenta Casserole
Servings: 1 (8x8-inch) pan
Ingredients
- 1 Tbs vegetable oil
- 1/4 cup minced onion
- 2 cloves garlic minced
- 1 tsp cumin seeds
- 1 cup polenta
- kernels for 2 ears corn
- 1 Tbs fresh oregano minced (or 1 1/2 tsp dried)
- 3 1/2 cups water
- kosher salt to taste
- freshly ground black pepper
- 1 green chili roasted, seeded, skinned, and diced
- 1 cup grated Cheddar cheese (4 ounces)
Instructions
- Preheat oven to 350°F. Lightly oil an 8x8 inch baking pan.
- Heat oil in a large saucepan over medium heat. Add onions, garlic, and cumin, and cook, stirring, until fragrant, about 2 to 3 minutes.
- Add polenta, corn kernels, and oregano. Cook, stirring continuously, until polenta begins to stick to bottom of the pan, 3 to 5 minutes.
- Add water and bring to a boil, stirring continuously. Continue to cook, stirring until polenta thickens, about 15 to 20 minutes.
- Scrape polenta into prepared baking pan, top with chilies and grated cheese. Cover pan with parchment and seal with foil.
- Bake until bubbling all the way through, about 45 to 60 minutes.