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Polenta Chili Casserole Recipe

Photo by: Taste of Home

Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.

This recipe is:

Healthy

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8 Servings
Prep: 20 min. Bake: 35 min. + standing

Ingredients

1-1/4 cups yellow cornmeal
1/2 teaspoon salt
4 cups boiling water
2 cups (8 ounces) shredded cheddar cheese, divided
3 cans (15 ounces each) vegetarian chili with beans
1 package (16 ounces) frozen mixed vegetables, thawed and well drained

Directions

In a large saucepan, combine cornmeal and salt. Gradually whisk in boiling water. Cook and stir over medium heat for 5 minutes or until thickened. Remove from the heat. Stir in 1/4 cup cheddar cheese until melted.
Spread into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Meanwhile, heat chili according to package directions.
Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutrition Facts: 1 serving (prepared with reduced-fat cheese) equals 344 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 551 mg sodium, 44 g carbohydrate, 13 g fiber, 19 g protein.

Polenta Chili Casserole published in Simple & Delicious March/April 2007, p57