Chili Casserole With Polenta Topping - VeggieBoards
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#1 Old 10-25-2004, 10:13 PM
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Join Date: Oct 2001
Posts: 19,872
Chili Casserole With Polenta Topping by

Category: Main Dishes - Other

This recipe is suitable for a: vegetarian/vegan diet.



2 15.5-oz. cans kidney beans, drained

24 oz. vegetarian ground beef-style crumbles

1 cup canned or frozen corn kernels

1 medium tomato, diced

2 15-oz. cans tomato sauce

2 Tbsp. chili powder

1/2 tsp. cayenne pepper

2 tsp. salt, divided

1/4 tsp. onion powder

1 tsp. cumin

3 cups water

3/4 cup cornmeal

1 Tbsp. margarine

Paprika, to taste



In a large bowl, combine the kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1 tsp. 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 tsp. 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.

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Makes 6-8 servings

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#2 Old 08-10-2008, 02:20 PM
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Join Date: Sep 2007
Posts: 278
I made this recipe tonight. It has excellent flavour, but is much too spicy. Next time I will cut the chili powder and cumin in half.
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