Mexican Style Chili With Polenta Squares Recipes

MEXICAN-STYLE CHILI WITH POLENTA SQUARES

Steps:

• 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.
• 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.
• 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.
• 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.
• To serve, spoon chili into 8 individual bowls. Top each bowl with 2 polenta squares and sprinkle each with 2 tablespoons cheese.

SIMPLE CHILI WITH POLENTA

Steps:

• Polenta: boil water, then stir 1 cup cornmeal into 1 cup (cold) broth.
• Add boiling water and salt, and bring to a boil. [Start cooking chili while waiting for it to boil.].
• Once it boils, lower heat and cover. Stir occasionally and cook for about ten minutes, until thick (starts clinging to the sides of the pan). Remove from heat and stir in parmesan. Serve warm.
• For chili: Brown turkey in a medium-large saucepan. If adding onions or peppers, can cook them at the same time.
• Add tomatoes (undrained), black and pinto beans, and desired seasonings. Start with a small amount of seasoning and add gradually to avoid "Oh no! It's too spicy!" for you wimps like me. :).
• Bring to a simmer and ladle polenta into bowls. Spoon chili on top; add grated cheese if desired.

POLENTA CHILI CASSEROLE

Steps:

• Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

MEXICAN WHITE CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.