Chili Casserole With Polenta Topping

Ingredients

• 2 (15 1/2 ounce) cans kidney beans, drained
• 24 ounces veggie crumbles (ground beef-style)
• 1 cup corn kernel (fresh, frozen or canned)
• 1 medium tomato, diced
• 2 (15 ounce) cans tomato sauce
• 2 tablespoons chili powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt, divided
• 1/4 teaspoon onion powder
• 1 teaspoon cumin
• 3 cups water
• 3/4 cup cornmeal
• 1 tablespoon margarine
• paprika, to taste

Directions

1. 1

   In a large bowl, combine the kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1 teaspoons of the salt, the onion powder, and cumin. Spread the mixture into a 9-inch by 13-inch baking dish. Set aside.

2. 2

   To create the polenta, in small saucepan, combine the water, cornmeal, margarine, and the remaining 1 teaspoons of salt and allow to stand for 10 minutes. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to medium-low and cook, stirring frequently, for 12 to 15 minutes or until a spoon leaves a line when drawn through the mixture.

3. 3

   Pour the polenta over the mixture in the baking dish and spread it to the edges.

4. 4

   Allow it to cool and firm up for 15 minutes.

5. 5

   Sprinkle the paprika over the polenta then bake at 375°F for 20 to 25 minutes or until the polenta is golden on top.