Polenta Chili Casserole

Name: Polenta Chili Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 4 cups water; 1/2 teaspoon salt; 1-1/4 cups yellow cornmeal; 2 cups shredded cheddar cheese, divided; 3 cans (15 ounces each) vegetarian chili with beans; 1 package (16 ounces) frozen mixed vegetables, thawed and well drained

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. Bake: 35 min. + standing

By Taste Of Home Editorial Team

Recipe by Dan Kelmenson, West Bloomfield, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 08, 2023

This delicious vegetarian bake combines spicy chili, mixed veggies and homemade polenta. —Dan Kelmenson, West Bloomfield, Michigan

TEST KITCHEN APPROVED

Polenta Chili Casserole

3 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:35 min

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Ingredients

4 cups water
1/2 teaspoon salt
1-1/4 cups yellow cornmeal
2 cups shredded cheddar cheese, divided
3 cans (15 ounces each) vegetarian chili with beans
1 package (16 ounces) frozen mixed vegetables, thawed and well drained

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Directions

1
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 until polenta is thickened and pulls away cleanly from side of pan, 15-20 minutes.

2
Remove from heat. Stir in 1/4 cup cheddar cheese until melted.
3
Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions.
4
Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake until cheese is melted, 12-15 minutes longer. Let stand 10 minutes before serving.