CHILI WITH POLENTA AND VEGETABLES
Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the rest of the dish comes together quickly enough for a weeknight.
Provided by Riley Wofford
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a pot, bring milk and 2 1/2 cups water to a simmer; season lightly with salt. Whisking constantly, add polenta in a thin stream. Reduce heat to low; cook, whisking occasionally, until polenta is tender and creamy, about 5 minutes. Remove from heat; stir in butter. Season with salt and pepper; cover to keep warm.
- In a large skillet over medium-high, heat oil and garlic until fragrant, 1 to 2 minutes. Remove and discard garlic; add mushrooms and cook, stirring, until browned, 10 to 12 minutes. Add spinach; season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Add vinegar; cook 30 seconds. Season with salt and pepper.
- Reheat chili. Serve with vegetables over polenta.
CHILI CASSEROLE WITH POLENTA TOPPING
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
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
SPICY CHILI AND CORNMEAL CASSEROLE
This casserole has layers of big flavor from clever ingredients like spices, tomato paste, a chipotle pepper in adobo sauce and pickled jalapenos. That way we don't have to rely on too much cheese (which means extra fat) for a great-tasting dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
- Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.
Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 70 milligrams, Sodium 970 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 31 grams, Sugar 5 grams
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
CREAMY CHEESY CHILI POTATO CASSEROLE
After making way too much homemade chili, I came up with this recipe to use up the leftovers. I haven't seen this one anywhere else, but it is delicious, easy, cheap, and filling.
Provided by florida scott
Categories One Dish Meal
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
- Repeat layers (like lasagna).
- Bake covered in a 350 degree oven for 1 1/2 hours.
- Top with additional cheddar cheese and bake uncovered for 10 minutes.
- Allow casserole to set for 20 minutes and serve.
CHEESY POLENTA CASSEROLE
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
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
OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
VEGAN CHILI CASSEROLE WITH POLENTA TOPPING
Make and share this Vegan Chili Casserole With Polenta Topping recipe from Food.com.
Provided by Megannnnnnnn
Categories Vegan
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
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 515.5, Fat 17.8, SaturatedFat 4.1, Sodium 2506.3, Carbohydrate 58.9, Fiber 16.5, Sugar 10.9, Protein 35.1
POLENTA WITH GREEN CHILIES AND CHEESE
Provided by Peggy Reed
Categories Cheese Vegetable Side Bake Cornmeal Winter Bon Appétit Portland Maine Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main-course or 8 as a side-dish
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.
- Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with 1/4 cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4 cup cream over. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.
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CHILI-CORN CASSEROLE WITH POLENTA RECIPE - PINCH OF YUM
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5/5 (2)Total Time 30 minsCategory DinnerCalories 606 per serving
- Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
- Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
- Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
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