Corn Casserole

(Modified from Good News Café recipe)

POLENTA
1 tablespoon chopped garlic
1 tablespoon fresh chopped thyme
2 tablespoons fresh chopped parsley
1 teaspoon salt
2 cups cornmeal polenta
6 cups water

CHEDDAR CHEESE SAUCE
3 tablespoons unsalted butter
2 tablespoons flour
½ teaspoon salt
2 cups milk
½ cup heavy cream
2 teaspoons hot sauce or 1 jalapeno, minced (I used 2 teaspoons Sriracha chili sauce)
2 cups freshly shredded sharp cheddar cheese

CASSEROLE
2 jars salsa verde (I used Ortega brand)
4 cups fresh corn, cut from the husk (I used frozen sweet corn)
1 bunch scallions, cleaned and sliced thinly
12 6-inch baked corn tortillas – I baked them, but not for long enough because they didn’t get crisp
Garnish suggestion – guacamole and chopped fresh tomato

1. Layer half the salsa verde on the bottom of a 9x13 pan.
2. To make polenta, follow the directions on the polenta package! This recipe called for “quick cook” polenta but I couldn’t find. The recipe on the back of the Bob’s mill polenta package said to cook for 30 minutes, but I wanted it soft, so cooked for about 5 minutes. I boiled the water, then added the garlic, thyme, parsley and salt, then gradually added the polenta. I stirred for about 5 minutes until it was the consistency I wanted.
3. Chop scallions and put in bowl. Cook corn – if fresh, blanch corn quickly. Frozen corn I boiled for 6 minutes. Drain corn and toss with scallions.
4. Make cheese sauce.Melt butter in large saucepan. Stir in the flour and salt and whisk while it gets a little browned. Add milk and cream and stir over low heat until thick and bubbly. Stir in grated cheese until thoroughly melted. Add hot sauce or jalepeno.
5. Spread half of cheese sauce over polenta.
6. Cover with corn and scallions
7. Cover with corn tortillas.
8. Cover with remaining salsa verde.
9. Cover with remaining cheese sauce.
10. Bake at 400 until bubbly hot, about 20 minutes if starting from room temperature.