Note:

I used all local or homegrown ingredients, with the exception of the polenta. You can make your own solid polenta by making soft polenta first, placing the soft polenta (like a porridge) in a bread pan and cooling fully in the fridge so that it solidifies. I’ve done this with standard yellow corn polenta, and have also tried it with New Mexico blue corn polenta (which I didn’t have any of when I came up with this recipe). Here's a great arcitle that shows polenta prepared 5 ways: http://en.petitchef.com/recipes/polenta-five-ways-fid-997382

Ingredients:

2 Tubes of ready-made polenta (I used one red & black quinoa and one green chile & cilantro, the brand is Ancient Harvest: http://quinoa.net/145/172.html)

1 Jar El Pinto Medium Green Chile Salsa

2 big handfuls fresh spinach

2 cups shredded cheddar (I used NM sharp white cheddar)

1 cup Tucumcari cow’s milk feta, crumbled

½ - ¾ cup fresh cilantro, chopped

¼ cup fresh chives, chopped

Directions:

Preheat oven to 350 degrees. Lightly grease 8x13 glass baking pan. Slice both tubes of ready-made polenta in to approximately ½” thick slices. Lay all slices of the red & black quinoa polenta on the bottom of the pan. Then layer half of the salsa, half the spinach, 1 cup cheddar and ½ cup crumbled feta. The lay the chile and cilantro polenta slices on top and repeat the layering process. Bake at 350 degrees for 30-40 minutes. If you want a crispy top, broil on high for a couple minutes, or until top is browned. Sprinkle fresh chives and cilantro on top before serving.