Lighter Polenta With Green Chilies and Cheese

Bon Appetit posted this great recipe, I lightened it a tad by using undrained chilies to supply moisture, and cutting the cream in half.

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 16  ounces  refrigerated fat free polenta
• 2  teaspoons bottled garlic
• 1⁄2 cup parmesan cheese
• 14  ounces whole green chilies, undrained
• 1  cup fresh corn kernels
• 2⁄3 cup cilantro, chopped
• 2  cups monterey jack cheese, grated
• 1⁄4 cup  whipping cream

Directions

1. Cut polenta into thin slices.
2. Put half of slices into baking dish sprayed with cooking spray, cover with half of garlic and Parmesan cheese. Season to taste with salt and pepper.
3. Cover with half of corn, half of cilantro, half of cheese; then drizzle with half of whipping cream.
4. Repeat for second layer.
5. Bake 400F for 25 minutes, or til golden brown.