Ingredients

Three 15-ounce cans whole yellow corn

1 cup polenta, cooked

1/2 cup green onions, chopped fine

3/4 cup mild green chili, chopped (canned or frozen)

2-1/2 cups cheddar cheese

18 large eggs, beaten

2 teaspoons garlic powder

1/4 teaspoon garlic powder

1/4 teaspoon red cayenne pepper

1/2 cup sour cream

paprika

Sauce:

1/2 cup all-purpose flour

3/4 stick butter

3 cups milk

1-1/2 cup cheddar cheese

garlic powder

salt

cayenne pepper

green chili (optional)

1/4 cup cream sherry (optional)

The day before serving, prepare casserole. Spray 15 x 10 x 2-inch Pyrex glass baking dish with non-stick cooking spray. Mix together corn, green onion, polenta, chili, and cheese. Arrange on bottom of baking dish. Mix together remaining ingredients: beaten eggs, garlic powder, cayenne pepper, and sour cream. Pour over casserole. Cover with plastic wrap and refrigerate overnight.

Next morning, heat oven to 350 degrees. Remove plastic wrap from baking dish, sprinkle casserole with paprika, and bake for 45 to 55 minutes or until set in center. Serve with sauce, if desired.

Sauce: Make a roux by mixing flour and butter and cooking together. Add milk and whisk until smooth and mixture starts to thicken. Add cheddar cheese and continue to whisk. Add garlic powder, salt, cayenne pepper, and green chili. Taste test. Finish with cream sherry. Taste again.

Serves: 12

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• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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