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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (8 3/4-ounce) packages frozen chili with beans |
3 1/2 cups water |
1 (6.6-ounce) package quick-cooking polenta |
1/4 cup butter or margarine |
1 to 2 garlic cloves, minced |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons salt |
1/2 teaspoon ground white pepper |
1 cup (4 ounces) shredded colby-jack cheese |
toppings: chopped tomato, shredded lettuce, sour cream |
Directions:
1. Thaw chili with beans in microwave at MEDIUM (50% power) 5 to 6 minutes; set aside.
2. Bring 3 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually stir in polenta. Reduce heat, and cook, stirring constantly, 3 minutes or until thickened. Stir in butter and next 5 ingredients.
3. Press half of mixture into a lightly greased 11- x 7-inch baking dish; top evenly with chili with beans, and spread with remaining polenta mixture.
4. Bake at 375° for 25 minutes. Sprinkle with Colby-Jack cheese, and bake 5 more minutes. Serve with desired toppings.
5. Note: For testing purposes only, we used STOUFFER'S Chili with Beans.
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