Polenta Chili Casserole Recipe

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Ingredients:

Serving

1-1/4 cups yellow cornmeal
1/2 tsp salt
4 cups boiling water
2 cups (8 oz) shredded cheddar cheese, divided
3 cans (15 oz each) vegetarian chili with beans
1 package (16 oz) frozen mixed vegetables, thawed and well drained

Directions:

In a large saucepan, combine cornmeal and salt. Gradually whisk in boiling water. Cook and stir over medium heat for 5 minutes or until thickened. Remove from the heat. Stir in 1/4 cup cheddar cheese until melted.
Spread into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 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 for 10 minutes before serving. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.82 Kcal (544 kJ)
Calories from fat	41.63 Kcal
		% Daily Value*
Total Fat	4.63g	7%
Cholesterol	7.44mg	2%
Sodium	374.42mg	16%
Potassium	276.51mg	6%
Total Carbs	20.53g	7%
Sugars	1.01g	4%
Dietary Fiber	5.2g	21%
Protein	4.79g	10%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	4%
Iron	2.5mg	14%
Calcium	100.2mg	10%

Amount Per 100 g
Calories	81.54 Kcal (341 kJ)
Calories from fat	26.15 Kcal
		% Daily Value*
Total Fat	2.91g	7%
Cholesterol	4.67mg	2%
Sodium	235.19mg	16%
Potassium	173.69mg	6%
Total Carbs	12.89g	7%
Sugars	0.63g	4%
Dietary Fiber	3.26g	21%
Protein	3.01g	10%
Vitamin C	0.3mg	1%
Vitamin A	0.1mg	4%
Iron	1.6mg	14%
Calcium	62.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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