Chili Rellenos Casserole

1 C. yellow cornmeal

1 C. water

1 C. milk

1/2 t. salt

1 1/2 C. half-and-half

4 eggs

3 (7-oz.) cans whole green chiles

10 oz. grated Monterey Jack cheese (about 4 cups)

10 oz. grated extra-sharp cheddar cheese (about 4 cups)

12 z. tomato sauce (1 1/2 8-ounce cans)

1 t. hot red pepper flakes (optional)

Preheat the oven to 350°F. 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.

Combine the two cheeses. Combine the tomato sauce and chile flakes, if using.

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°F. oven until cooked through in the center, about 1 hour. Let rest in the pan for at least 10 minutes before serving.

Serves 8