Green Chile Polenta Bake

By far this is probably my most populat recipe.  Eat it.  It is delicious.


2 cup  medium grind cornmeal
3 cups water
½ cup milk
salt

1 15 oz  can black beans, drained
1 7oz can diced green chiles
1 medium onion, diced (white or yellow)
¼ cup sour cream
pepper jack cheese

In a large saucepan, bring water, milk and salt to a boil.  Add cornmeal in slowly, stirring so it doesn’t clump.  Polenta thickens quickly—you want the consistency of thick oatmeal.  Turn heat down once it begins to thicken and cook for about 10 minutes—add more water if necessary.

Preheat broiler.

While the water is heating, sauté the onion in a skillet with cooking spray or 1 tbs. neutral oil over medium heat.  When onion is soft (5 min) add chiles and black beans. Once the beans are heated through, add sour cream and stir until sour cream is mielted and mixed.

Once polenta is done, pour into 11X13" casserole dish and spread evenly.  Pour bean-chile mixture on top of polenta and top with pepper jack cheese.  Put under broiler for a couple minutes until cheese is a little brown and bubbly and delicious.