Kickin' Chili Tamale Pie

1. 1

   Heat the leftover chili in a saucepan until warm.

2. 2

   Cover, remove from the heat, and keep warm.

3. 3

   In a large saucepan whisk together the chicken broth, milk, salt, and cornmeal and bring to a boil over medium-high heat, whisking frequently.

4. 4

   Reduce heat to medium-low and simmer, whisking occasionally, until thick and smooth, 6 to 8 minutes.

5. 5

   Remove from the heat and stir in 3 tablespoons of the butter.

6. 6

   Preheat the oven to 375 degrees F. Butter a shallow 2 quart casserole with the remaining tablespoon of butter.

7. 7

   Spoon 1/3 of the cornmeal mixture evenly over the bottom of the casserole, then top with the warm chili.

8. 8

   Sprinkle the corn over the top of the chili, then spoon the remaining cornmeal mixture evenly over the top of the casserole.

9. 9

   Sprinkle with the Cheddar, then top with the Parmesan.

10. 10

    Bake until filling bubbles around edges and top is golden, 20 to 25 minutes.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.