Chili Casserole With Polenta Topping Recipes

SPICY CHILI AND CORNMEAL CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
• Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.

MEXICAN POLENTA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 3-quart glass casserole. Break up 1 tube polenta in the casserole and press evenly so it covers the bottom of the dish.
• Slice remaining 1 tube polenta into enough thin slices to cover the top of the casserole; set aside.
• Heat olive oil in a large skillet over medium-high heat until glistening. Add onion and bell pepper and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
• Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add black beans, drained tomatoes, and salsa and bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, 15 to 20 minutes.
• While turkey mixture is simmering, bake polenta crust in the preheated oven until firm, 7 to 10 minutes.
• Remove polenta crust from the oven and sprinkle with 1 cup Monterey Jack cheese. Top with turkey mixture and lay sliced polenta on top.
• Return to the oven and bake for 25 minutes. Sprinkle with remaining 2 cups Monterey Jack and bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Sprinkle with chopped tomato and cilantro.

POLENTA CHILI CASSEROLE

Steps:

• 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.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

GREEN CHILI POLENTA CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly oil an 8x8 inch baking pan.
• Heat oil in a large saucepan over medium heat. Add onions, garlic, and cumin, and cook, stirring, until fragrant, about 2 to 3 minutes.
• Add polenta, corn kernels, and oregano. Cook, stirring continuously, until polenta begins to stick to bottom of the pan, 3 to 5 minutes.
• Add water and bring to a boil, stirring continuously. Continue to cook, stirring until polenta thickens, about 15 to 20 minutes.
• Scrape polenta into prepared baking pan, top with chilies and grated cheese. Cover pan with parchment and seal with foil.
• Bake until bubbling all the way through, about 45 to 60 minutes.

CHILI CASSEROLE WITH POLENTA TOPPING

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.