Mexican-Style Chili With Polenta Squares |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This recipe is a favorite because it is so easy to make and very tasty. If you can't find Mexican-style tomato sauce, you can use regular tomato sauce and a can of drained diced green chiles. This recipe can be made vegan by either using soy cheese or leaving it out all together. Ingredients:
3 cups cold water, divided |
1/2 teaspoon salt |
1 1/4 cups yellow cornmeal |
1 teaspoon canola oil |
3 cups onions, chopped |
1 tablespoon garlic, minced |
2 (16 ounce) cans kidney beans, liquid reserved |
2 (14 1/2 ounce) cans mexican tomato sauce |
1 1/2 tablespoons mexican chili powder |
2 teaspoons ground cumin |
1/2 cup monterey jack cheese, shredded |
Directions:
1. Coat a 9 square baking pan with cooking spray. In a medium saucepan, bring 2 cups water to a boil with salt. In a small bowl, whisk together remaining 1 cup water and cornmeal. Gradually stir into boiling water until mixture has thickened, about 1 minute. Pour into prepared pan and spread evenly. Place in refrigerator to firm up, at least 30 minutes.
2. Meanwhile, in a large saucepan, heat oil over medium heat. Add onions and garlic. Cook, stirring occasionally, until softened and slightly golden, about 5 minutes.
3. Add beans with their liquid, tomato sauce, chili powder, and cumin; stir to combine. Bring slowly to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring frequently.
4. Remove polenta from the refrigerator and cut into 16 squares. Coat a large griddle or frying pan with cooking spray and heat over medium heat until hot. Add polenta squares, in batches if necessary, and cook, turning, until lightly browned on both sides, about 6 minutes total.
5. To serve, spoon chili into 8 individual bowls. Top each bowl with 2 polenta squares and sprinkle each with 2 tablespoons cheese.
|
|