Chili Casserole With Polenta Topping

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 (15 1/2 ounce) cans kidney beans, drained
• 24 ounces veggie crumbles (ground beef-style)
• 1 cup corn kernel (fresh, frozen or canned)
• 1 medium tomato, diced
• 2 (15 ounce) cans tomato sauce
• 2 tablespoons chili powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt, divided
• 1/4 teaspoon onion powder
• 1 teaspoon cumin
• 3 cups water
• 3/4 cup cornmeal
• 1 tablespoon margarine
• paprika, to taste

Recipe

• 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.