- 3 cups (750 ml) skim milk
- 2 cloves garlic, minced
- 1 tsp ( 5 ml) finely chopped fresh rosemary leaves or ½ tsp (2 ml) dried rosemary leaves, crumbled
- ½ tsp (2 ml) salt
- Freshly ground black pepper
- ¾ cup (175 ml) coarse yellow cornmeal, preferably stone-ground
- 1 cup (250 ml ) corn kernels
- 1 cup (250 ml ) shredded Monterey Jack cheese
- ½ cup(125 ml ) freshly grated Parmesan cheese
- 1 can (4.5 oz/127 ml) diced mild green chiles
- In a large saucepan over medium heat, bring milk, garlic, rosemary, salt and black pepper to taste to a boil. Gradually add polenta, in a steady stream, whisking to remove all lumps. Continue whisking until mixture begins to thicken and bubbles like lava, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware.
- Cover and cook on Low for 2 hours, until mixture is firm and just beginning to brown around the edges.