Cheesy Polenta-Green Tomato Gratin

Beau Gustafson

This unique side tastes somewhat like a tamale. Serve with grilled chicken or fish.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 29%
  • Fat: 6.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.7g
  • Carbohydrate: 25g
  • Fiber: 1.7g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 412mg
  • Calcium: 211mg

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)

Preparation

  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.
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