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Polenta Chili Casserole

 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.
8 ServingsPrep: 20 min. Bake: 35 min. + standing


  • 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


  • Preheat oven to 350°. In a large saucepan, combine cornmeal and
  • salt. Gradually whisk in boiling water. Cook and stir over medium
  • heat 5 minutes or until thickened. Remove from heat. Stir in 1/4 cup
  • cheddar cheese until melted.
  • Spread into a 13x9-in. baking dish coated with cooking spray. Bake,
  • uncovered, at 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 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.