1 cup quick polenta
3 cups chicken stock
1 cup shredded Hot Pepper Jack Cheese
8 oz. thin sliced Pesto Jack Cheese
1/2 cup fresh grated Pepato Cheese
3/4 cup heavy cream or half and half
Make polenta according to directions and cook only until thickened (about 15 minutes) as baking will thicken it further. Butter a shallow casserole pan and pour 1/2 of the polenta into it, followed by a layer of shredded Hot Pepper Jack and a layer of sliced Pesto Jack Cheese. Repeat layers and gently pour cream or half and half over contents. Sprinkle Pepato Jack evenly over casserole. Can keep in the refrigerator until needed. Bake in a preheated oven at 350 degrees until golden and bubbling, about 40 minutes. Let rest before serving. Serves 4-6 people.
Sonoma Cheese Factory
2 Spain Street "On the Plaza"
Sonoma, CA 95476
(800) 535-2855
www.SonomaJack.com
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