introduction
I like this Chili-Corn Casserole with Polenta because it is warm, simple, and filling. It uses leftovers and ready-made polenta to save time. For another easy casserole idea, see this crockpot pierogi casserole with kielbasa.
why make this recipe
This dish is quick, uses leftover chili, and feeds a crowd. The polenta gives a soft, creamy base and the corn adds sweet bite. You can make it on a weeknight or for a casual meal with friends.
how to make Chili-Corn Casserole with Polenta
Ingredients :
- 2 tablespoons unsalted butter
- 4 ears corn, kernels cut off
- Kosher salt
- 6 scallions, chopped
- 3 to 4 cups leftover chili
- 1 1/2 cups shredded pepper jack or monterey jack cheese (about 6 ounces)
- 1 18-ounce tube precooked polenta, cut into 12 rounds
Directions :
- Preheat the oven to 450 degrees F.
- Melt the butter in a skillet over medium-high heat.
- Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes.
- Add the scallions and cook until soft, about 1 minute.
- Spread the chili in an 8-inch-square baking dish.
- Top with half of the cheese followed by half of the corn mixture.
- Lay the polenta rounds on top.
- Sprinkle with the remaining corn and cheese.
- Bake until the casserole is heated through and the top is golden, about 20 minutes.
- Let stand 5 to 10 minutes before serving.
how to serve Chili-Corn Casserole with Polenta
Serve warm in squares. Add a spoon of sour cream or chopped cilantro if you like. This goes well with a simple green salad or steamed vegetables.
how to store Chili-Corn Casserole with Polenta
Cool to room temperature, cover, and refrigerate for up to 3 days. Reheat in a 350°F oven until warm, about 10 to 15 minutes, or microwave single portions until hot.
tips to make Chili-Corn Casserole with Polenta
– Use chili that is not too thin so the casserole is not watery.
– Cut polenta rounds evenly so they heat at the same rate.
– Taste salt after you cook the corn; adjust as needed.
– Let the casserole rest so it sets and slices cleanly.
variation (if any)
You can swap the pepper jack for cheddar or monterey jack. Add cooked beans or browned ground meat to the chili for more protein. Sprinkle crushed tortilla chips on top for crunch.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain well, then cook as listed until tender.
Q: Can I make this ahead?
A: You can assemble and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time.
Q: Is there a vegetarian option?
A: Yes. Use a vegetarian chili or beans instead of meat chili and follow the recipe the same way.
Conclusion
For the original tested recipe and more details, see the Chili-Corn Casserole with Polenta Recipe – Pinch of Yum.