Chili Casserole With Polenta Topping

Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins


Ingredients Nutrition


  1. In a large bowl, combine the kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1 teaspoons of the salt, the onion powder, and cumin. Spread the mixture into a 9-inch by 13-inch baking dish. Set aside.
  2. To create the polenta, in small saucepan, combine the water, cornmeal, margarine, and the remaining 1 teaspoons of salt and allow to stand for 10 minutes. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to medium-low and cook, stirring frequently, for 12 to 15 minutes or until a spoon leaves a line when drawn through the mixture.
  3. Pour the polenta over the mixture in the baking dish and spread it to the edges.
  4. Allow it to cool and firm up for 15 minutes.
  5. Sprinkle the paprika over the polenta then bake at 375°F for 20 to 25 minutes or until the polenta is golden on top.
Most Helpful

4 5

Really good. Especially with salsa and sour cream.

2 5

I love chili and I love polenta, but it just didn't taste as good together. Maybe if I had used my normal chili recipe rather than the one listed here, it would have been better. It wasn't terrible, just nothing I would make again.

5 5

Great recipe. It has made me a polenta lover. I topped it with a taco cheese blend. Made for Vegn Swap 6.