Chili-Corn Casserole with Polenta

Chili-Corn Casserole with Polenta is a delicious and hearty dish that combines the flavors of chili, corn, and creamy polenta. Here's a basic recipe to get you started:

Ingredients:

For the Chili:

• 1 pound ground beef (or ground turkey for a leaner option)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) kidney beans, drained and rinsed
• 1 can (14 ounces) corn kernels, drained
• 1 can (4 ounces) diced green chilies
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for cooking

For the Polenta:

• 1 cup polenta (cornmeal)
• 4 cups water or chicken broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons butter (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet or pan, heat some olive oil over medium heat. Add the chopped onions and garlic, and sauté until they become translucent.
3. Add the ground beef (or turkey) to the skillet and cook until it's browned and cooked through. Use a wooden spoon to break up the meat into small pieces as it cooks.
4. Drain any excess fat from the meat, if necessary.
5. Add the diced tomatoes, kidney beans, corn kernels, diced green chilies, chili powder, cumin, salt, and pepper to the skillet. Stir everything together and let it simmer for about 10-15 minutes, allowing the flavors to meld. If the mixture looks too thick, you can add a bit of water to reach your desired consistency.
6. While the chili is simmering, prepare the polenta. In a separate saucepan, bring the water or chicken broth to a boil. Slowly whisk in the polenta, stirring continuously to prevent lumps.
7. Reduce the heat to low and simmer the polenta, stirring occasionally, for about 15-20 minutes, or until it becomes thick and creamy. Add the shredded cheddar cheese, salt, pepper, and butter (if using), and stir until the cheese and butter are fully melted and incorporated into the polenta.
8. In a large ovenproof casserole dish, spread a layer of the prepared polenta on the bottom.
9. Pour the chili mixture over the polenta layer.
10. Top the chili with another layer of polenta.
11. If desired, sprinkle some extra shredded cheese on top for added flavor.
12. Place the casserole dish in the preheated oven and bake for about 20-25 minutes, or until the casserole is heated through and the top is slightly golden and crispy.
13. Remove the casserole from the oven and let it cool for a few minutes before serving.

Serve your Chili-Corn Casserole with Polenta hot, garnished with fresh cilantro or chopped green onions if you like. It's a comforting and satisfying dish that's perfect for a family dinner or potluck gathering. Enjoy!