Polenta & Green Tomato Gratin

Polenta & Green Tomato Gratin
Polenta & Green Tomato Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • POLENTA:

  • 1 3/4

    cups 1% low-fat milk

  • 3/4

    cup water

  • 1/2

    teaspoon salt

  • 3/4

    cup yellow cornmeal

  • Cooking spray

  • TOMATOES:

  • 1 1/2

    teaspoons olive oil

  • 2 1/2

    cups chopped firm green tomato (about 2 large)

  • 1/2

    cup chopped green onions

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground cumin

  • 1

    jalapeño pepper, seeded and finely chopped

  • 1

    garlic clove, minced

  • 2

    tablespoons chopped fresh cilantro

  • 3/4

    cup (3 ounces) crumbled queso fresco

  • 1/2

    cup (2 ounces) shredded Monterey Jack cheese

  • Fresh cilantro sprigs (optional)

Directions

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 spray. To prepare tomatoes, heat oil in a large nonstick skillet over medium-high heat. Add tomato and the next 5 ingredients (through garlic); sauté 6 minutes or until tomato is tender. Remove from heat; stir in chopped cilantro. Spoon tomato mixture over polenta; sprinkle with cheeses. Bake at 425° for 20 minutes or until lightly browned. Garnish with cilantro sprigs, if desired.

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