Polenta-Style Corn Casserole

It's been a long time since I posted to my personal blog, and an even longer time since I posted a recipe. I know it's no excuse, but with everything going on in my life at work and in the theatre, it is only recently that I've had any time.

Anyway, recently, I had a small dinner party for some of my friends ("Thanks again for comming, Shawn, Dan, and Greg"). I really like having people over for dinner. It gives me a chance to expirement a little in the kitchen, adapting recipies to make them taistier (or healthier). I get to see my friends and loved ones in a relaxing and stress free environment, and I'd be lying if I didn't admit, it gives me a chance to show off my cooking skills.

One of the side dishes I searved that night was a crok-pot casserole I came across in a
cook-book I found at the local Good Will store. I made a few subtle changes, tyring to make it even healthier while at the same time even more filled with deliciousness.

POLENTA-STYLE CORN CASSEROLE

• 1 can (14 1/2 oz) low-sodium chicken broth


• 1/2 cup cornmeal


• 1 can (7 oz) corn, drained


• 1 can (4 oz) green chilies, drained


• 1/4 cup each red, yellow, & green bell pepper diced


• 1/4 cup diced white onion


• 1/2 tsp salt


• 1/4 tsp pepper


• 1 cup shredded Cheddar cheese

Pour chicken broth into a 2 to 3 quart Crock-Pot slow cooker.

Whisk in cornmeal.

Add corn, chillies, bell peppers, onion, salt and pepper and stir well.

Cover and cook on LOW for 4 to 5 hours (best results)

After cooking, stir in cheese and continue cooking for another 15 to 30 minutes or untill the cheese melts.

All of my guests really liked this dish, and said it went well with the BBQ salmon and roasted vegetables. I'm sure you'll all enjoy it as well.

Till next time, remember; "Eat and enjoy".