Chile Relleno Casserole

1 cup yellow cornmeal

1 cup water

1 cup milk

½ t salt

1 ½ cups half-and-half

4 eggs

3 (7-ounce) cans whole green chiles)

2 pounds grated Mexican cheese (or Mont. Jack/extra sharp cheddar)

12 ounces tomato sauce

Preheat the oven to 350 degrees and grease a 9 X 13-inch casserole.

Place the 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.

Split open the chiles and rinse out the seeds.  Drain on paper towels.

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.