Best 2 Polenta Chili Casserole Recipes

Indulge in a culinary journey with our tantalizing Polenta Chili Casserole, a delightful fusion of two classic comfort foods. This delectable dish features layers of creamy polenta and hearty chili, topped with a golden crust of melted cheese. Savor the rich flavors of tender beef or vegetarian chili, complemented by the smooth texture of creamy polenta. Experience a symphony of flavors and textures in every bite.

Accompanying this main course are two enticing recipes that elevate your dining experience. Treat yourself to a refreshing Cucumber Salad with a tangy dressing, providing a crisp and refreshing contrast to the warmth of the casserole. For a sweet ending, relish our decadent Chocolate Mousse, a light and airy dessert that offers a perfect balance to the savory flavors of the main dish.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CHILI CASSEROLE WITH POLENTA TOPPING

Chili Casserole With Polenta Topping image

Make and share this Chili Casserole With Polenta Topping recipe from Food.com.

Provided by VegSocialWorker

Categories Beans

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 (15 1/2 ounce) cans kidney beans, drained
24 ounces veggie crumbles (ground beef-style)
1 cup corn kernel (fresh, frozen or canned)
1 medium tomatoes, diced
2 (15 ounce) cans tomato sauce
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons salt, divided
1/4 teaspoon onion powder
1 teaspoon cumin
3 cups water
3/4 cup cornmeal
1 tablespoon margarine
paprika, to taste

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.

Nutrition Facts : Calories 291.2, Fat 4.5, SaturatedFat 0.9, Sodium 2035.5, Carbohydrate 54.6, Fiber 13.6, Sugar 9.6, Protein 13.1

Tips:

For a smoky flavor, roast the poblano pepper over an open flame or under a broiler before peeling and dicing.
To save time, use pre-cooked polenta or instant polenta. If using instant polenta, follow the package directions for cooking.
Feel free to add other vegetables to the chili, such as diced zucchini, carrots, or bell peppers.
If you like a spicier chili, add more chili powder, cayenne pepper, or diced jalapeños.
Serve the polenta chili casserole with your favorite toppings, such as shredded cheese, sour cream, diced avocado, or chopped cilantro.

Conclusion:

This polenta chili casserole is a hearty and flavorful dish that is perfect for a winter meal. The polenta adds a creamy and comforting texture to the chili, while the poblano peppers and corn give it a slightly smoky and sweet flavor. This casserole is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a warm and satisfying meal, give this polenta chili casserole a try.