Ingredients
4
cups water
1 1/2
cups uncooked polenta or yellow cornmeal
1
(11-oz.) can whole kernel corn, red and green peppers, drained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
teaspoon salt
2
tablespoons butter or margarine
6
oz. (1 1/2 cups) shredded Cheddar cheese
Sour cream
Chopped fresh cilantro
Red bell pepper rings
Fresh cilantro sprigs
Preparation
In medium saucepan, bring water to a boil. Gradually add polenta, stirring constantly. Reduce heat to medium-low. While stirring constantly, gradually add corn, chiles and salt. Cook 6 to 8 minutes or until very thick, stirring constantly.
Remove from heat. Stir in butter and cheese. Spoon onto large serving platter. Garnish as desired.
