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Chili-Corn Casserole with Polenta

2 reviews / 5 average

What bonds people better than experiencing a bank robbery together? Many things, actually.

Such as (annual) trips to the Wisconsin Dells. Late night movies and Papa Murphy’s pizza. Long walks. A mechanical bull. And, yes, a bank robbery experience.

But this particular friendship has taken itself to a new level with the introduction of a perfect chili-corn casserole. That’s a BFF right there.

Chili-corn casserole with polenta  on a white surface.

Did we top this off with guacamole? I think the answer is obvious.

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Chili-Corn Casserole with Polenta


Description

This chili-corn casserole with polenta is the perfect use for leftover chili. Simple, delicious comfort food.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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, then sprinkle with the remaining corn and cheese.
  3. Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
  • Category: Dinner
  • Cuisine: American

Keywords: chili corn casserole, casserole recipe, chili casserole

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Have you had polenta? And how did you serve/eat it?

Now if only we could get ourselves invited over every Sunday night (hint hint). 🙂

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Recipe rating

2 Comments

  1. Pinch of Yum Logo
    Alexandra

    This was soooo good and easy! I used canned chili because I didn’t have leftovers but it turned out amazing!