Polenta Chili Casserole

Total Time

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


8 servings

Updated: Mar. 08, 2023
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.
Polenta Chili Casserole Recipe photo by Taste of Home


  • 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


  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.

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