Part of my adventure in self-employment has been learning to cook. Being more budget conscious is definitely inspiring me to make most meals from scratch.
Last night I made Chile Cheese Polenta and it was so good that I had to share. It was super easy to make and was also very filling. This recipe would feed 4-6 people if you served it with another side dish or two.
The recipe was found on a neglected carton of Rice Dream (rice milk). I can't remember why I opened the carton but of course I only needed the slightest amount for that project, which left me with an almost full container. Back in the old days it probably would have sat there until it was too old to use. Yes, I was wasteful. But no more...
1 7-ounce can of green chiles
1 cup corn kernels - I just dumped in the entire can.
4 cups Rice Dream Original
1 cup dry polenta or coarse ground corn meal - I used Bob's Red Mill brand polenta.
1/2 cup shredded cheese
3 tablespoons butter - this was left out and wasn't missed--skip the calories
Salt & pepper - I used spicy red pepper flakes instead of black pepper because black pepper makes me sneeze.
In medium sauce pan bring corn, chilies & Rice Dream to a boil. Slowly add Polenta, whisking continuously until smooth (about 6 minutes). Mix in butter and cheese and add salt and pepper to taste.
Let me add that I turned the heat down to a low simmer as I was whisking the polenta in because it got really hot and bubbly. A tiny splatter of it got on my thumb and instantly gave me a painful blister. So be careful when it starts to bubble!