If you find this time, while the corn fields are warming under the sun, and grains ripen on the cobs, then this dish is for you. Try milk corn on a cloud of polenta, combined with stew. Nutritional value of one serving: (4 total) Calories 482, total fats 29 g., saturated fats 11 g., proteins 36 g., carbohydrates 11 g., fiber – g., cholesterol 117 mg., sodium 1227 mg., sugar – g. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 500 gr. chilled polenta, cut into 12 pieces
- 2 tbsp. l (30 gr.) Butter
- 4 ears of corn, cut grain
- 4 green onion feathers, cut
- 3 – 4 tbsp. beef chili in a slow cooker
- 1.5 tbsp. grated Monterey cheese (about 170 gr.)
Recipes with similar ingredients: corn, polenta, beef, cheese pepper jack, monterey jack cheese, green onions
Recipe preparation:
- Preheat the oven to 230 ° C.
- Melt the butter in a skillet over medium heat. Add the corn and 1/2 tsp salt and fry for 5 – 6 minutes. Add the green onions, and cook until soft, about 1 min. Line Chilli square 20 cm. casserole. Next lay the layers of cheese and corn.
- Put the polenta on top, then sprinkle with the remaining corn and cheese. Bake until the dish warms up, and the cheese is podzolot, about 20 minutes. Let stand for 5-10 minutes. before serving table.
