3 cans (15 ounces each) vegetarian chili with beans
1 package (16 ounces) frozen mixed vegetables, thawed and well drained
Instructions
In a large saucepan, combine cornmeal and salt. Gradually whisk in boiling water. Cook and stir over medium heat for 5 minutes or until thickened. Remove from the heat. Stir in 1/4 cup cheddar cheese until melted.
Spread into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 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 for 10 minutes before serving. Yield- 8 servings.
Originally Submitted
10/1/2010
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