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Cheesy Polenta-Green Tomato Gratin

Beau Gustafson
Yield 6 servings
This unique side tastes somewhat like a tamale. Serve with grilled chicken or fish.

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)

Nutrition Information

  • calories 191
  • caloriesfromfat 29 %
  • fat 6.1 g
  • satfat 3.2 g
  • monofat 2.3 g
  • polyfat 0.3 g
  • protein 8.7 g
  • carbohydrate 25 g
  • fiber 1.7 g
  • cholesterol 16 mg
  • iron 1.1 mg
  • sodium 412 mg
  • calcium 211 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.