cup yellow cornmeal
½ cups half-and-half
(7-ounce) cans whole green chiles)
pounds grated Mexican cheese (or
ounces tomato sauce
Preheat the oven
to 350 degrees and grease a 9 X 13-inch casserole.
cornmeal, water, milk and salt in a medium saucepan over medium-high
heat. Stir constantly until
the cornmeal absorbs some of the liquid and thickens, about 1 to 2
minutes. Remove from heat.
Beat together the half-and-half and eggs. Whisk a little of this into the cornmeal mixture to cool it down, then slowly whisk in the rest. Set aside.
Pour half of the
cornmeal batter into the pan, then top with half of the chiles, half of
the sauce and half of the cheeses. Repeat
with the remaining ingredients.
Bake in a 350
degree oven until cooked through in the center and the surface is
browned, about 1 hour. Let
rest in the pan for at least 10 minutes before serving.