Layered Polenta-Chili Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 182.5
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 419.8 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 6.9 g

View full nutritional breakdown of Layered Polenta-Chili Casserole calories by ingredient
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Introduction

adapted from Vegan Planet adapted from Vegan Planet
Number of Servings: 10

Ingredients

    4 cups water
    1.5 tsp salt
    1 tbsp corn oil
    1.5 cups yellow cornmeal (polenta)
    2.5 cups vegetarian chili OR 1 can of refried beans and 1 can of kidney or black beans
    1 cup salsa

Directions

1) In a large saucepan, cook polenta. Combine water, salt, and oil over high heat and bring to a boil. Reduce the heat to medium and gradually whisk in the cornmeal, stirring constantly to avoid lumps. Cook, stirring, until the polenta begins to pull away from the sides of the pan, about 20 minutes.

2) Spoon half of the polenta into a lightly oiled 9x13 in baking dish and smooth the surface with a wet rubber spatula. Spread the chili or beans on top. Spoon remaining polenta on top of the chili and top with salsa. If desired, sprinkle with vegan mozzarella.

3) Bake at 350 degrees F for 30 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user ERIKA00177.

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