Crock Pot Polenta Chili Casserole

Not much prep work and you come home to a filling meal

• Ready In: 5 hrs 15 mins
• Serves: 6

Ingredients

• 3⁄4 cup yellow cornmeal
• 2 3⁄4 cups cold water
• 1 (15 ounce) can  turkey chili with beans
• 1⁄4 cup leek, chopped
• 2  boneless skinless chicken breast halves, cubed
• 1  cup monterey jack cheese, shredded

Directions

1. Combine cornmeal and cold water in a saucepan.
2. Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
3. Remove from heat and cool about 5 to 10 minutes.
4. Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
5. Spoon into center of the polenta mixture.
6. Cover and cook on low about 5 hours.
7. 15 minutes prior to serving, top with cheese.