My grandmother used cornmeal in some of my favorite dishes like scrapple- an old Pennsylvania Dutch dish, hush puppies, and of course, cornbread. But my cheesy chili polenta casserole is at the top of my list. This casserole has the flavor of chili and cornbread in an easy-to-serve cheesy hearty casserole. Polenta is a cornmeal mixture similar to porridge, but for this dish, I use a thicker version so you can slice it. You can make the polenta yourself or buy ready-made polenta in easy-to-slice tubes. It’s usually in the refrigerated Mexican food section or the pasta aisle. It’s so easy to make, and you can even put it all together ahead of time and then pop it in the oven when you’re ready to eat. Simple and delicious, and perfect for those busy weeknights.
Belle’s Cheesy Chili Polenta Casserole
2 cups shredded cheddar cheese, divided
3 cans (15 ounce) cans chili with beans
1 (15 ounce) can corn, drained
1 tube Polenta
Mix the chili and corn in a large pan over medium heat. Stir in ½ cup of the cheese and cook until hot and the cheese is melting. Spread the chili mixture in 13 by 9 inch baking dish coated with cooking spray. Slice the polenta into ½ inch circles and arrange on top of the chili. Bake at 350 degrees, uncovered, for about 30 minutes. Sprinkle with the remaining cheese. Bake until cheese is melted, about 15 minutes longer. Let stand 10 minutes before serving.
