Crock Pot Polenta Chili Casserole Recipes

POLENTA CHILI CASSEROLE

Polenta Chili Casserole image

Our Test Kitchen created this 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.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 297 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 556mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein.

SLOW-COOKER POLENTA

Slow-Cooker Polenta image

This Italian classic is so simple to make, you can now make it any night of the week. -Elisabeth Matelski, Boston, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 6h10m

Yield 12 servings

Number Of Ingredients 11

Ingredients

13 cups reduced-sodium chicken broth, divided
3 cups cornmeal
1 medium onion, finely chopped
3 garlic cloves, minced
2 bay leaves
2 teaspoons salt
1 cup half-and-half cream
1 cup shredded Parmesan cheese
1/4 cup butter, cubed
1 teaspoon pepper
Additional shredded Parmesan cheese

Steps:

In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.

Nutrition Facts : Calories 255 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1168mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

SLOW COOKER CHILE VERDE

Slow Cooker Chile Verde image

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

Provided by falconemomma

Categories World Cuisine Recipes Latin American Mexican

Time 8h20m

Yield 8

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Steps:

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g

CHEESY POLENTA CASSEROLE

Cheesy Polenta Casserole image

A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.

Provided by DOCTOR KITTEN

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g

CROCK POT POLENTA

Crock Pot Polenta image

I love polenta. Like it fried with maple syrup for breakfast. Like it with lemon pepper & a bit of butter, oh I could go on and on. But making it on the stove top was always plop plop burn burn, this way I'm safe.

Provided by L DJ3309

Categories Grains

Time 9h5m

Yield 3-4 loaves, 36 serving(s)

Number Of Ingredients 5

Ingredients

4 cups cornmeal
2 cups cold water
8 cups boiling water
4 teaspoons salt
6 tablespoons butter

Steps:

In large bowl combine cornmeal and 2 cups cold water.
Pour 8 cups boiling water into 4 qt crock pot add salt and butter. When butter melts carefully add wet cornmeal stirring.
Cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
Transfer polenta mixture to greased loaf pans. Chill til cold and firm. Remove from pans.
Wrap individual loaves in foil or slice for desired recipes and carefully place in large freezer bags; 1 layer per bag. Stack bags after frozen. Makes 3 - 4 loaves depending on pan size.

Nutrition Facts : Calories 66, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 278.1, Carbohydrate 10.4, Fiber 1, Sugar 0.1, Protein 1.1

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