Ingredients
-
2
-
24
-
1
-
1
-
2
-
2
-
1/2
-
2
-
1/4
-
1
-
3
-
3/4
-
1
-
-
Directions
Chili Casserole With Polenta Topping, From vegcooking com, Really good Especially with salsa and sour cream , I love chili and I love polenta, but it just didn’t taste as good together Maybe if I had used my normal chili recipe rather than the one listed here, it would have been better It wasn’t terrible, just nothing I would make again
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Pour the Polenta Over the Mixture in the Baking Dish and Spread It to the Edges. |
|
4
Done
|
Allow It to Cool and Firm Up For 15 Minutes. |
|
5
Done
|
Sprinkle the Paprika Over the Polenta Then Bake at 375f For 20 to 25 Minutes or Until the Polenta Is Golden on Top. |
