Print Options
Polenta Chili Casserole
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.
Ingredients
- 4 cups water
- 1/2 teaspoon salt
- 1-1/4 cups yellow cornmeal
- 2 cups 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
- 1. Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from side of pan, 15-20 minutes.
- 2. Remove from heat. Stir in 1/4 cup cheddar cheese until melted.
- 3. Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions.
- 4. Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake until cheese is melted, 12-15 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts
1 serving: 397 calories, 12g fat (6g saturated fat), 57mg cholesterol, 922mg sodium, 49g carbohydrate (7g sugars, 7g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC
