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Chili/Polenta Casserole



Preheat oven to 350. Prepare 3-4qt casserole dish with spray.

Mix together chili and noodles. Spread 1/2 of this mixture across the bottom of the casserole dish. Top with desired amount of frozen corn. Spread the remaining half of the chili mixture over the corn and top with soy cheese.

In a heavy saucepan, bring broth to a boil. Slowly stir in cornmeal and reduce heat to low. Cook at a soft bubble until the mixture begins to thicken. Add veggies and pour over the casserole.

Bake for 35-40 minutes and allow to cool for 10 minutes before serving.

If made in a 9x13 casserole, this dish can be cut into squares. Garnish possibilities include chopped tomatoes, Tofutti sour cream or hot pepper relish. The casserole freezes well, before or after baking. For a thinner crust section you can half the polenta recipe or pour it both on the bottom and top of chili mixture. This dish is the perfect way to use up chili or noodle leftovers.