|Name:||Chili Pie||Contributor:||Lisa Sieverts|
|Key words:||anaheim chilis, polenta, cheese||Category:||Main Dishes|
|Ingredients:||10 Anaheim chilis (should be as straight and broad as possible)
3/4 lb monterey jack cheese
2 c water
1 c polenta
|Preparation:||Preheat oven to 350.
Core the chilis while trying to inflict only minimal damage to the chili body. If you like it hotter, leave more seeds in. Slice the cheese into rectangles that look like they would fit inside the chilis. Insert the cheese into the chilis and arrange stuffed chilis in an ovenproof pan that you've been heating on the stove (cast iron works well). Quarter the tomatoes and scatter the pieces around the chilis. Boil 2 c water and a pinch of salt. Add the polenta and stir for 5 minutes. Stir some cheese into the polenta if that sounds good to you. Pour the polenta over the chilis and tomatoes. Put the whole pan in the oven at 350 for 20 minutes.
|Notes:||This is one of the best things about summer. Along with riding.|