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If you're craving something hearty and comforting, this Polenta Chili Casserole is the way to go. It's a delightful blend of creamy polenta, zesty chili, and gooey cheddar cheese. Perfect for a cozy dinner, this dish is easy to whip up and packed with flavors that will warm you from the inside out. Let's dive into this simple yet satisfying recipe!
Polenta Chili Casserole Recipe
Ingredients:
- 2 cups cooked polenta
- 1 can drained and rinsed black beans
- 1 can with juices diced tomatoes
- 1 cup frozen or fresh corn
- 1 cup shredded cheddar cheese
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, cook the polenta according to package instructions.
- In a baking dish, spread a layer of cooked polenta at the bottom.
- In a bowl, mix black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper.
- Spread the chili mixture over the polenta layer in the baking dish.
- Top with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Polenta Casserole Recipe
What you will need to make Polenta Chili Casserole
- Cooked polenta: Forms the base, providing a creamy texture that balances the spicy chili mixture.
- Black beans: Adds protein and a hearty texture, making the dish filling and nutritious.
- Diced tomatoes: Brings acidity and juiciness, enhancing the overall flavor of the casserole.
- Corn: Adds sweetness and a bit of crunch, complementing the other ingredients.
- Shredded cheddar cheese: Melts on top, creating a gooey, savory layer that ties everything together.
- Chili powder: Provides the main spice, giving the casserole its signature chili flavor.
- Cumin: Adds a warm, earthy undertone, enhancing the depth of the chili mixture.
Tools and Instruments Needed
What tools/instruments will be needed to make Polenta Chili Casserole Recipe
- Saucepan: Needed to cook the polenta until it reaches a smooth, creamy consistency.
- Baking dish: Essential for layering the polenta and chili mixture, then baking it all together.
- Mixing bowl: Useful for combining black beans, tomatoes, corn, and spices evenly.
- Spatula: Helps spread the polenta and chili mixture smoothly in the baking dish.
- Cheese grater: Necessary for shredding the cheddar cheese to top the casserole.
Polenta Chili Casserole Recipe
A hearty casserole with layers of creamy polenta and spicy chili.
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Ingredients:
Main Ingredients
- 2 cups Polenta cooked
- 1 can Black Beans drained and rinsed
- 1 can Diced Tomatoes with juices
- 1 cup Corn frozen or fresh
- 1 cup Cheddar Cheese shredded
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, cook the polenta according to package instructions.
- In a baking dish, spread a layer of cooked polenta at the bottom.
- In a bowl, mix black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper.
- Spread the chili mixture over the polenta layer in the baking dish.
- Top with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add more spices or veggies to suit your taste.
Read more: Polenta Egg Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the polenta and let it cool.
- Prepare the chili mixture.
- Assemble the casserole without baking.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then foil.
- Label with the date.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
For a twist, try adding a layer of sautéed mushrooms between the polenta and chili mixture. It adds a rich, earthy flavor that complements the dish beautifully.
Frequently Asked Questions
FAQ:
Can I use instant polenta for this recipe?
Yes, instant polenta works fine. Just follow package instructions.
Can I add meat to this casserole?
Absolutely, cooked ground beef or turkey can be added.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead of time?
Yes, assemble it ahead and bake when ready to serve.
What can I use instead of cheddar cheese?
Try mozzarella, Monterey Jack, or a dairy-free alternative.
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