Smokey Chili Polenta Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Smokey chili polenta casserole Ingredients:
2 16oz cans of beans (i used black beans and northern white beans) |
1 8oz can of tomato paste |
1 small onion, chopped |
3-4 cloves garlic, roasted and chopped |
1 cup instant polenta |
1 tsp better than bouillon (vegetable stock base) |
2 tsp bragg's liquid aminos (optional) |
1 tbsp tamari (optional) |
2 tbsp olive oil |
2 dried ancho chilis |
1 dried chipotle chili |
1 dried morita chili |
1 tbsp dijon mustard (optional) |
1/2 tsp cayenne pepper |
1 tsp cumin powder |
freshly-ground black pepper |
salt |
Directions:
1. Cover dried chilis in boiling water and set aside to soften (minimum 15 minutes)
2. Sautee chopped onion in olive oil until golden in a saucepan
3. Add roasted garlic cloves to onions, mix well, and sautee another 2 minutes
4. Seed and stem the chilis and remove from water. Set aside the soaking liquid for later use.
5. Chop ancho chilies into small pieces
6. Add chopped ancho and whole chipotle and morita chilis to the onions and garlic. Sautee another 5 minutes.
7. Combine tomato paste with 8oz water and add to onions, garlic, and chilies.
8. Add beans and stir in at least 1/2 cup of the chili soaking liquid
9. Combine the Dijon mustard with 1 Tbsp water and add to chili (optional)
10. Add the tamari (optional)
11. Simmer at least 30 minutes on a low heat
12. Preheat oven to 375
13. Bring 4 cups water to boil in a medium-sized saucepan
14. Stir in the Better than Bouillon vegetable base and 1/2 tsp salt
15. Add 1 tsp Bragg's Liquid Aminos (optional)
16. Whisk in the polenta
17. Cook polenta on a low heat, stirring continuously until all liquid is absorbed (about 10 minutes). Remove from heat and set aside.
18. Lightly grease a 9 square baking dish
19. Spread a 1/2 inch layer of polenta on the bottom of the baking dish
20. Remove and discard morita and chipotle chilis, then spread a 1 inch layer of chili on top of the polenta
21. Spread the remaining polenta on top of the chili
22. Bake 15 minutes at 375 or until top layer of polenta becomes golden-brown
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