Use a fork or pastry blender to crumble the firm polenta.
1 1/2 (16-ounce) tubes of polenta, crumbled
2 (15-ounce) cans low-fat turkey chili
1 cup (4 ounces) preshredded sharp cheddar cheese
6 tablespoons bottled salsa
6 tablespoons reduced-fat sour cream
How to Make It
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.