[untested] Polenta Chili Casserole

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.
Original Source

Nutrition Facts 1 piece: 297 calories, 7g fat (4g saturated fat), 20mg cholesterol, 556mg sodium, 43g carbohydrate (7g sugars, 12g fiber), 19g protein.

Yields Prep Time Total Time
8 20 Minutes 55 Minutes

Ingredients

  • 4 c. water

  • 1/2 tsp salt

  • 1-1/4 c. yellow cornmeal

  • 2 c. 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.