Use a fork or pastry blender to crumble the firm polenta.
Cooking Light JANUARY 2004
Preheat oven to 475°.
Place crumbled polenta in an 11 x 7-inch baking dish coated with cooking spray. Top with chili and cheddar cheese. Bake at 475° for 13 minutes or until bubbly. Top each serving with 1 tablespoon salsa and 1 tablespoon reduced-fat sour cream.
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