Cheesy Polenta-Green Tomato Gratin

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1 3/4 cups 1% low-fat milk

3/4 cup water

1/2 teaspoon salt

3/4 cup yellow cornmeal

Cooking spray

1 1/2 teaspoons olive oil

2 1/2 cups chopped firm green tomato (about 2 large)

1/2 cup chopped green onions

1/4 teaspoon salt

1/4 teaspoon ground cumin

1 jalapeño pepper, seeded and finely chopped

1 garlic clove, minced

2 tablespoons chopped fresh cilantro

3/4 cup (3 ounces) crumbled queso fresco

1/2 cup (2 ounces) shredded Monterey Jack cheese

Fresh cilantro sprigs (optional)

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