Polenta Chili Casserole

Name: Polenta Chili Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: North America, Mexican
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

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

Yield 8 servings

Test Kitchen Approved

This delicious vegetarian bake combines spicy chili, mixed veggies and homemade polenta. —Dan Kelmenson, West Bloomfield, Michigan

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.

This delicious vegetarian bake combines spicy chili, mixed veggies and homemade polenta. —Dan Kelmenson, West Bloomfield, Michigan

Recipe Creator