Polenta Chili Casserole Recipe

Nutrition Facts

  • One serving:
  • (prepared with reduced-fat cheese)
  • Calories:
  • 344
  • Fat:
  • 6 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 20 mg
  • Sodium:
  • 551 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 13 g
  • Protein:
  • 19 g


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Polenta Chili Casserole

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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.

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Baked

TIME: 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 cartons (14.3 ounces each) fat-free vegetarian chili
  • 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.


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