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Polenta Chili Casserole Recipe

Polenta Chili Casserole Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing YIELD:8 servings


  • 4 cups water
  • 1/2 teaspoon salt
  • 1-1/4 cups yellow cornmeal
  • 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


  • 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 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
  • 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 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.

Nutritional Facts

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

Reviews for Polenta Chili Casserole

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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!!!"

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! :)"

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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