Chili Casserole With Polenta Topping Recipe

Name: Chili Casserole With Polenta Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 1/2 ounce) cans kidney beans, drained; 24 ounces veggie crumbles (ground beef-style); 1 cup corn kernel (fresh, frozen or canned); 1 medium tomatoes, diced; 2 (15 ounce) cans tomato sauce; 2 tablespoons chili powder; 1/2 teaspoon cayenne pepper; 2 teaspoons salt, divided; 1/4 teaspoon onion powder; 1 teaspoon cumin; 3 cups water; 3/4 cup cornmeal; 1 tablespoon margarine; paprika, to taste

Servings: persons

2 (15 1/2 ounce) cans kidney beans, drained
24 ounces veggie crumbles (ground beef-style)
1 cup corn kernel (fresh, frozen or canned)
1 medium tomatoes, diced
2 (15 ounce) cans tomato sauce
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons salt, divided
1/4 teaspoon onion powder
1 teaspoon cumin
3 cups water
3/4 cup cornmeal
1 tablespoon margarine
paprika, to taste

1
In a large bowl, combine the kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1 teaspoons of the salt, the onion powder, and cumin. Spread the mixture into a 9-inch by 13-inch baking dish. Set aside.
2
To create the polenta, in small saucepan, combine the water, cornmeal, margarine, and the remaining 1 teaspoons of salt and allow to stand for 10 minutes. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to medium-low and cook, stirring frequently, for 12 to 15 minutes or until a spoon leaves a line when drawn through the mixture.
3
Pour the polenta over the mixture in the baking dish and spread it to the edges.
4
Allow it to cool and firm up for 15 minutes.
5
Sprinkle the paprika over the polenta then bake at 375u00b0F for 20 to 25 minutes or until the polenta is golden on top.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (15 1/2 ounce) cans kidney beans, drained, 24 ounces veggie crumbles (ground beef-style), 1 cup corn kernel (fresh, frozen or canned), 1 medium tomatoes, diced, and more.

Yes, Chili Casserole With Polenta Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Casserole With Polenta Topping

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