HUNGARIAN-STYLE CHILI WITH POLENTA
Make and share this Hungarian-Style Chili With Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Heat a large pot over med-high heat with the olive oil.
- Add the beef and brown for 7-8 minutes, stirring occasionally to break up the lumps.
- Add the chili pepper, bell pepper, onions, and garlic and season with salt and pepper.
- Cook 7-8 minutes to soften the vegetables.
- Stir in the chili powder, paprika, and marjoram.
- Add the tomato paste to the pot and stir to combine, 1 minute.
- Add the beef stock to the pot and bring the chili to a boil.
- Decrease the heat to a simmer and cook for 15 minutes.
- In a medium saucepan, bring the water or chicken stock and the milk to a boil, whisk in the polenta, and cook for 2-3 minutes until thickened.
- Stir in the cheese and butter and season with salt and pepper.
- Fill shallow bowls with polenta, making a well in the center.
- Fill the well with ladles of chili and top with sour cream, dill, parsley, and chives.
Nutrition Facts : Calories 437.8, Fat 25.4, SaturatedFat 11.4, Cholesterol 129.4, Sodium 899.2, Carbohydrate 12.9, Fiber 2.8, Sugar 5.3, Protein 39.8
CHILI-LIME PORK TENDERLOIN OVER SOFT POLENTA WITH HUNGARIAN WAX PEPPERS AND CORN
Provided by Aria Kagan
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
- In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
- Preheat a grill or grill pan over high heat.
- Remove the pork from the marinade and let it come to room temperature.
- In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
- Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
- To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.
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.
SIMPLE CHILI WITH POLENTA
Customizable, yet simple. Everyone I've served this to has loved it; it's easy, unique, and cheap company fare. My version is low-fat and free of wheat and gluten. I cannot tolerate spicy food at all, so if you want it hot, add more cumin and some chili powder. If desired, add sauteed, chopped onions or bell peppers. You can grate any desired cheese on top if you want.
Provided by Laura Meehan
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Polenta: boil water, then stir 1 cup cornmeal into 1 cup (cold) broth.
- Add boiling water and salt, and bring to a boil. [Start cooking chili while waiting for it to boil.].
- Once it boils, lower heat and cover. Stir occasionally and cook for about ten minutes, until thick (starts clinging to the sides of the pan). Remove from heat and stir in parmesan. Serve warm.
- For chili: Brown turkey in a medium-large saucepan. If adding onions or peppers, can cook them at the same time.
- Add tomatoes (undrained), black and pinto beans, and desired seasonings. Start with a small amount of seasoning and add gradually to avoid "Oh no! It's too spicy!" for you wimps like me. :).
- Bring to a simmer and ladle polenta into bowls. Spoon chili on top; add grated cheese if desired.
Nutrition Facts : Calories 553.1, Fat 8.3, SaturatedFat 2.3, Cholesterol 47.2, Sodium 1207.7, Carbohydrate 89.4, Fiber 23.8, Sugar 8.3, Protein 34.1
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