Lighter Polenta With Green Chilies And Cheese

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.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	15.6254 g
Protein	112.0986 g
Carbohydrates	82.0804 g
Energy	941.7351 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2069 g
Water	854.249 g
Aspartic acid	0.4365 g
Calcium, Ca	899.966 mg
Lutein + zeaxanthin	1231.0327 g
Fiber, total dietary	17.1798 g
Carotene, beta	525.87 g
Niacin	8.156 mg
Vitamin A, RAE	288.5667 g
Arginine	0.2721 g
Riboflavin	0.8315 mg
Fatty acids, total saturated 20:1	0.0304 g
Glutamic acid	1.1923 g
Stigmasterol	0.32 mg
Sodium, Na	2111.6187 mg
Fatty acids, total saturated 16:1 undifferentiated	0.416 g
Total lipid (fat)	15.6254 g
Manganese, Mn	0.3212 mg
Fructose	0.3666 g
Proline	0.7102 g
Fatty acids, total saturated 16:0	3.7876 g
Fatty acids, total saturated 8:0	0.1151 g
Sucrose	3.7647 g
Choline, total	351.2542 mg
Sugars, total	19.5909 g
Serine	0.3308 g
Fatty acids, total saturated 10:0	0.2392 g
Fatty acids, total saturated 18:0	1.4249 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.8467 mg
Selenium, Se	94.5212 g
Ash	13.4397 g
Vitamin D	6.9 IU
Fatty acids, total saturated 18:1 undifferentiated	3.5651 g
Pantothenic acid	1.0701 mg
Phenylalanine	0.2786 g
Beta-sitosterol	0.2133 mg
Copper, Cu	1.2602 mg
Thiamin	0.7065 mg
Retinol	233.8 g
Methionine	0.1389 g
Iron, Fe	9.1896 mg
Carbohydrate, by difference	82.0804 g
Phosphorus, P	1261.938 mg
Folate, total	139.5613 g
Fatty acids, total saturated 4:0	0.3897 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.443 g
Cholesterol	267.9667 mg
Valine	0.3009 g
Fatty acids, total saturated 18:2 undifferentiated	1.0304 g
Glycine	0.2097 g
Carotene, alpha	32.04 g
Glucose (dextrose)	0.6063 g
Fatty acids, total saturated 14:0	1.1969 g
Zinc, Zn	6.6739 mg
Isoleucine	0.2136 g
Fatty acids, total saturated 12:0	0.1658 g
Fatty acids, total polyunsaturated	1.7813 g
Leucine	0.7184 g
Vitamin A, IU	1867.864 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	85.9813 g
Tryptophan	0.0595 g
Vitamin C, total ascorbic acid	52.4343 mg
Phytosterols	0.5333 mg
Fatty acids, total saturated 6:0	0.129 g
Starch	25.662 g
Tyrosine	0.2334 g
Vitamin B-12	5.0333 g
Vitamin K (phylloquinone)	35.1492 g
Fatty acids, total saturated	7.8388 g
Histidine	0.1622 g
Fatty acids, total monounsaturated	4.1398 g
Threonine	0.1919 g
Folate, food	139.5613 g
Vitamin D (D2 + D3)	0.18 g
Cryptoxanthin, beta	224.5867 g
Vitamin D3 (cholecalciferol)	0.18 g
Vitamin E (alpha-tocopherol)	2.9589 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	148.19 mg
Lysine	0.5477 g
Potassium, K	1778.956 mg
Cystine	0.0886 g
Fluoride, F	0.9 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 teaspoons	8.344	1.8514	0.028
Whipping cream	0.25 cup	87.6	0.888	9.273
Parmesan cheese	0.5 cup	148	16	2
Polenta	16 ounces	403.4667	0	2.2667
Green Chilies	14 ounces	107.1611	26.4728	0
cilantro	0.66 cup	2.4533	0.3915	0.0555
corn kernel	1 cup	184.71	36.4767	2.0022
monterey jack cheese	2 cups	403.4667	0	2.2667