POLENTA CHILI CASSEROLE
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
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.
CROCK POT POLENTA CHILI CASSEROLE
Make and share this Crock Pot Polenta Chili Casserole recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal and cold water in a saucepan.
- Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
- Remove from heat and cool about 5 to 10 minutes.
- Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
- Spoon into center of the polenta mixture.
- Cover and cook on low about 5 hours.
- 15 minutes prior to serving, top with cheese.
Nutrition Facts : Calories 229.1, Fat 7.5, SaturatedFat 4, Cholesterol 49.5, Sodium 478.5, Carbohydrate 19.7, Fiber 3, Sugar 2, Protein 20.4
CROCK POT CHILI CASSEROLE
Make and share this Crock Pot Chili Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, cook sausage until no longer pink and drain.
- Transfer sausage to crock pot, add the next 10 ingredients and stir well.
- Cover and cook on low for 7 hours or until rice is tender.
- Stir in cheese during the last 10 minutes of cooking time.
Nutrition Facts : Calories 595.6, Fat 29, SaturatedFat 14, Cholesterol 110.6, Sodium 936.9, Carbohydrate 45.4, Fiber 5.7, Sugar 3.3, Protein 37.9
SLOW-COOKER ITALIAN SOFT POLENTA
Enjoy this tasty polenta made with cheese, Progresso® artichoke hearts and chicken broth. A perfect Italian side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h40m
Yield 11
Number Of Ingredients 12
Steps:
- Line 5- to 6-quart slow cooker with slow cooker liner; spray liner with cooking spray. In large bowl, mix broth, cheese blend, cornmeal, dried basil, salt, artichokes, milk and garlic until well blended. Pour mixture into slow cooker.
- Cover; cook on Low heat setting 4 to 5 hours, stirring once halfway through cooking. Turn off slow cooker. Stir in roasted peppers; let stand covered 30 minutes. Stir before serving. Sprinkle individual servings with fresh basil and Parmesan cheese.
Nutrition Facts : Calories 250, Carbohydrate 24 g, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg
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
CROCK POT POLENTA
I love polenta. Like it fried with maple syrup for breakfast. Like it with lemon pepper & a bit of butter, oh I could go on and on. But making it on the stove top was always plop plop burn burn, this way I'm safe.
Provided by L DJ3309
Categories Grains
Time 9h5m
Yield 3-4 loaves, 36 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl combine cornmeal and 2 cups cold water.
- Pour 8 cups boiling water into 4 qt crock pot add salt and butter. When butter melts carefully add wet cornmeal stirring.
- Cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
- Transfer polenta mixture to greased loaf pans. Chill til cold and firm. Remove from pans.
- Wrap individual loaves in foil or slice for desired recipes and carefully place in large freezer bags; 1 layer per bag. Stack bags after frozen. Makes 3 - 4 loaves depending on pan size.
Nutrition Facts : Calories 66, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 278.1, Carbohydrate 10.4, Fiber 1, Sugar 0.1, Protein 1.1
CROCK POT ITALIAN CHILI
A different variation of chili that my family enjoys. Adapted from Simple and Delicious and modified for my families tastes.
Provided by bmcnichol
Categories Pork
Time 26m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet, cook beef and sausage over medium heat until no longer pink.
- In crock pot, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt.
- Drain beef mixture and add to the crock pot.
- Cover and cook on low for 6 hours or until vegetables are tender.
- Add the beans, mushrooms, and parsley.
- Cover and cook on high for 30 minutes or until vegetables are tender.
- Serve with cheese if desired.
Nutrition Facts : Calories 432, Fat 24.4, SaturatedFat 8.9, Cholesterol 80.2, Sodium 1277.8, Carbohydrate 28.9, Fiber 7.3, Sugar 11.3, Protein 26.2
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