Chili Casserole With Polenta Topping Recipes

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.

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.

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.

OLE POLENTA CASSEROLE

Steps:

• For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
• Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

CHILI WITH POLENTA AND VEGETABLES

Steps:

• In a pot, bring milk and 2 1/2 cups water to a simmer; season lightly with salt. Whisking constantly, add polenta in a thin stream. Reduce heat to low; cook, whisking occasionally, until polenta is tender and creamy, about 5 minutes. Remove from heat; stir in butter. Season with salt and pepper; cover to keep warm.
• In a large skillet over medium-high, heat oil and garlic until fragrant, 1 to 2 minutes. Remove and discard garlic; add mushrooms and cook, stirring, until browned, 10 to 12 minutes. Add spinach; season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Add vinegar; cook 30 seconds. Season with salt and pepper.
• Reheat chili. Serve with vegetables over polenta.

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.

CHILI CASSEROLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 20 minutes, or until heated through.

CROCK POT POLENTA CHILI CASSEROLE

Steps:

• Combine cornmeal and cold water in a saucepan.
• Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
• Remove from heat and cool about 5 to 10 minutes.
• Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
• Spoon into center of the polenta mixture.
• Cover and cook on low about 5 hours.
• 15 minutes prior to serving, top with cheese.