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Polenta Chili Casserole

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
  • Makes
    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 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
  • 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 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 297 calories, 7g fat (4g saturated fat), 20mg cholesterol, 556mg sodium, 43g carbohydrate (7g sugars, 12g fiber), 19g protein.

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