Chili With Giant Polenta Croutons
|Vegetable cooking spray||1|
|Water||3 Cup (48 tbs)|
|Yellow cornmeal||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||1 Teaspoon|
|Coarsely chopped onion||3 Cup (48 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Canned red kidney beans||32 Ounce, undrained (2 Cans, 16 Ounce Each)|
|Canned no salt added whole tomatoes||29 Ounce, undrained (2 Cans, 14 1/2 Ounce Each)|
|Chili powder||1 1⁄2 Tablespoon|
|No salt added tomato paste||2 Tablespoon|
|Ground cumin||2 Teaspoon|
|Finely shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
Coat a 9-inch square baking pan with cooking spray; set aside.
Bring water to a boil in a large saucepan.
Slowly add cornmeal and salt, stirring constantly with a wire whisk until smooth.
Spoon into prepared pan, and spread evenly; set aside.
Add oil to saucepan; place over medium heat until hot.
Add onion and garlic; saute 5 minutes or until tender.
Add beans and next 4 ingredients; stir well.
Reduce heat, and cook, uncovered, 15 minutes, stirring frequently.
Cut cornmeal mixture (polenta) into 16 (2 1/4-inch) squares.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Add cornmeal pieces, and cook 3 minutes on each side or until lightly browned.
Ladle 1 cup chili into each of 8 soup bowls.
Top each serving with 2 cornmeal squares and 1 tablespoon sharp Cheddar cheese