Chili and Polenta Pie

Southern Living
6 servings


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2 (8 3/4-ounce) packages frozen chili with beans
3 1/2 cups water
1 (6.6-ounce) package quick-cooking polenta
1/4 cup butter or margarine
1 to 2 garlic cloves, minced
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
1 cup (4 ounces) shredded Colby-Jack cheese
Toppings: chopped tomato, shredded lettuce, sour cream


Thaw chili with beans in microwave at MEDIUM (50% power) 5 to 6 minutes; set aside.

Bring 3 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually stir in polenta. Reduce heat, and cook, stirring constantly, 3 minutes or until thickened. Stir in butter and next 5 ingredients.

Press half of mixture into a lightly greased 11- x 7-inch baking dish; top evenly with chili with beans, and spread with remaining polenta mixture.

Bake at 375° for 25 minutes. Sprinkle with Colby-Jack cheese, and bake 5 more minutes. Serve with desired toppings.

Note: For testing purposes only, we used STOUFFER'S Chili with Beans.

Created date

August 2002