Chili-Corn Casserole

1. 1

   (Use leftover Slow-Cooker Texas Chili.)

2. 2

   Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat.

3. 3

   Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes.

4. 4

   Add the scallions and cook until soft, about 1 minute.

5. 5

   Spread the chili in an 8-inch-square baking dish.

6. 6

   Top with half of the cheese followed by half of the corn mixture.

7. 7

   Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.

8. 8

   Bake until the casserole is heated through and the top is golden, about 20 minutes.

9. 9

   Let stand 5 to 10 minutes before serving.

10. 10

    Per serving: Calories 634; Fat 34 g (Saturated 16 g); Cholesterol 119 mg; Sodium 1,588 mg; Carbohydrate 48 g; Fiber 4 g; Protein 32 g

11. 11

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.