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Polenta Chili Casserole Recipe

Polenta Chili Casserole Recipe photo by Taste of Home

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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.

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Polenta Chili Casserole Recipe

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

Yield: 8 Servings

20 35 55

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.

Nutritional 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.

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

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Polenta Chili Casserole

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Reviewed on Feb. 28, 2012 by equestsarah81

This was a SUCCESS for dinner with EVERYONE, kids and hubby! My hubby even went for seconds (doesn't happen too much since he can be pickier than the kids at times)! I used turkey chili w/ no beans and added about 1/2 cup of milk to the cornmeal mixture. Turned out great! :)

Reviewed on Jan. 27, 2011 by smlcarol

Very tasty meatless meal. Its important to bake the polenta until its light brown on top, or else it really is too soggy.