Crock Pot Polenta Chili Casserole |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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Not much prep work and you come home to a filling meal Ingredients:
3/4 cup yellow cornmeal |
2 3/4 cups cold water |
1 (15 ounce) can turkey chili with beans |
1/4 cup leek, chopped |
2 boneless skinless chicken breast halves, cubed |
1 cup monterey jack cheese, shredded |
Directions:
1. Combine cornmeal and cold water in a saucepan.
2. Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
3. Remove from heat and cool about 5 to 10 minutes.
4. Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
5. Spoon into center of the polenta mixture.
6. Cover and cook on low about 5 hours.
7. 15 minutes prior to serving, top with cheese.
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