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Chili With Giant Polenta Croutons

Veggie.Lover's picture
  Vegetable cooking spray 1
  Water 3 Cup (48 tbs)
  Yellow cornmeal 1 1⁄4 Cup (20 tbs)
  Salt 1⁄4 Teaspoon
  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

Recipe Summary

Side Dish

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Chili With Giant Polenta Croutons Recipe