This delicious vegetarian bake combines spicy chili, mixed veggies and homemade polenta. —Dan Kelmenson, West Bloomfield, Michigan
Polenta Chili Casserole
Polenta Chili Casserole
Prep Time
20 min
Cook Time
35 min
Yield
8 servings
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
- 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.
- 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, 20 minutes. Meanwhile, heat chili according to package directions.
- 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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