Sun Oven Baked Polenta And Chili 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.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

SIMPLE CHILI WITH POLENTA

Steps:

• Polenta: boil water, then stir 1 cup cornmeal into 1 cup (cold) broth.
• Add boiling water and salt, and bring to a boil. [Start cooking chili while waiting for it to boil.].
• Once it boils, lower heat and cover. Stir occasionally and cook for about ten minutes, until thick (starts clinging to the sides of the pan). Remove from heat and stir in parmesan. Serve warm.
• For chili: Brown turkey in a medium-large saucepan. If adding onions or peppers, can cook them at the same time.
• Add tomatoes (undrained), black and pinto beans, and desired seasonings. Start with a small amount of seasoning and add gradually to avoid "Oh no! It's too spicy!" for you wimps like me. :).
• Bring to a simmer and ladle polenta into bowls. Spoon chili on top; add grated cheese if desired.

SOFT OVEN POLENTA

Steps:

• Preheat oven to 350 deg F.
• Spray a 2-quart oven-proof casserole with non-stick spray.
• Combine broth, salt, cornmeal and butter in the casserole and stir well.
• Bake for 40 minutes.
• remove from oven and add shredded cheese; stir well.
• Return to oven and bake for 5 more minutes.
• Remove from oven and set aside to rest for 5 minutes before serving.
• Garnish with parsley to serve as a side dish, or use instead of pasta with sauces.
• *Note1: refrigerated leftovers will firm up, and can be fried like mush.
• *Note2: According to the original instructions, if you double the recipe, you must double the cooking time too.

SUN OVEN BAKED POLENTA AND CHILI

Steps:

• Set Sun Oven out to preheat. Spray a baking dish with cooking set aside. Cut polenta into enough 1/2-inch thick slices to cover the bottom of the baking dish. Spread 1/2 of the chili over the polenta in the dish. Cover the chili with another layer of polenta slices and then another layer of chili. Finish with a layer of polenta slices. Cover the baking dish with tin foil and a dark tea towel. Bake in Sun Oven until heated through, 30 to 45 minutes. Remove the tea towel and the tin foil; sprinkle the cheese on top. Leave dish in the Sun Oven until the cheese melts, 3 to 5 minutes.