Polenta Chili Casserole Recipe

3.5 3 5
Polenta Chili Casserole Recipe
Polenta Chili Casserole Recipe photo by Taste of Home
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Polenta Chili Casserole Recipe

Read Reviews
3.5 3 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL 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.
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.
Originally published as Polenta Chili Casserole in Simple & Delicious March/April 2007, p57

Nutritional Facts

1 piece: 297 calories, 7g fat (4g saturated fat), 20mg cholesterol, 556mg sodium, 43g carbohydrate (7g sugars, 12g fiber), 19g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Polenta Chili Casserole in Simple & Delicious March/April 2007, p57

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jaknee User ID: 3212654 215038
Reviewed Dec. 16, 2014

"Add a dollop of sour cream on top to make it extra yummy!!! A WONDERFUL meal!!!"

MY REVIEW
equestsarah81 User ID: 5110682 82976
Reviewed Feb. 28, 2012

"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! :)"

MY REVIEW
smlcarol User ID: 760926 157775
Reviewed Jan. 27, 2011

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

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