Vegan Chili Casserole With Polenta Topping

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Fresh polenta tops off this hearty, heart-healthy meal.

Ingredients Nutrition

Directions

  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. Pour the polenta over the mixture in the baking dish and spread it to the edges. Allow it to cool and firm up for 15 minutes.
  3. Sprinkle the paprika over the polenta then bake at 375°F for 20 to 25 minutes or until the polenta is golden on top.

Reviews

(1)
Most Helpful

Really, really delicious. I had no idea making polenta was so easy. Great recipe!

Bealicious December 30, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a