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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
1-1/4 cups yellow cornmeal |
1/2 teaspoon salt |
4 cups boiling water |
2 cups (8 ounces) shredded cheddar cheese, divided |
3 cans (15 ounces each) vegetarian chili with beans |
1 package (16 ounces) frozen mixed vegetables, thawed and well drained |
Directions:
1. 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.
2. 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.
3. 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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