CHILI CASSEROLE WITH POLENTA TOPPING

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Chili Casserole With Polenta Topping image

Make and share this Chili Casserole With Polenta Topping recipe from Food.com.

Provided by VegSocialWorker

Categories     Beans

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.
  • Pour the polenta over the mixture in the baking dish and spread it to the edges.
  • Allow it to cool and firm up for 15 minutes.
  • Sprinkle the paprika over the polenta then bake at 375°F for 20 to 25 minutes or until the polenta is golden on top.

Nutrition Facts : Calories 291.2, Fat 4.5, SaturatedFat 0.9, Sodium 2035.5, Carbohydrate 54.6, Fiber 13.6, Sugar 9.6, Protein 13.1

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