Simple Chili With Polenta Recipes

ITALIAN PORK CHILI WITH POLENTA

Steps:

• Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

GREEN CHILI POLENTA CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly oil an 8x8 inch baking pan.
• Heat oil in a large saucepan over medium heat. Add onions, garlic, and cumin, and cook, stirring, until fragrant, about 2 to 3 minutes.
• Add polenta, corn kernels, and oregano. Cook, stirring continuously, until polenta begins to stick to bottom of the pan, 3 to 5 minutes.
• Add water and bring to a boil, stirring continuously. Continue to cook, stirring until polenta thickens, about 15 to 20 minutes.
• Scrape polenta into prepared baking pan, top with chilies and grated cheese. Cover pan with parchment and seal with foil.
• Bake until bubbling all the way through, about 45 to 60 minutes.

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.

HEARTY PUMPKIN CHILI WITH POLENTA

Steps:

• In a Dutch oven, cook the first five ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes, pumpkin, 1 tablespoon sugar, chili powder, pie spice, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally., Meanwhile, in a large heavy saucepan, bring milk, cream, butter, and remaining sugar and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 2-3 minutes or until polenta is thickened and pulls away cleanly from sides of pan (mixture will be very thick)., Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes., Stir beans into chili; heat through. Cut polenta into six pieces. Serve with chili.

VEGETARIAN CHILI WITH CREAMY POLENTA

Steps:

• Make the chili: Heat 1 tbsp. olive oil in a large saucepan. Add the onion and cook until soft, about 5 minutes. Add the chopped zucchini, green pepper, garlic cloves, jalapenos, and spices.
• Continue to cook on low for 10-15 minutes until vegetables are soft.
• Add the chopped tomatoes, tomato sauce, and beans.
• Reduce heat to low and simmer for 15 minutes. If the chili becomes too thick, you can thin with a bit of vegetable broth.
• Make the polenta: Heat broth and milk over medium heat.
• When bubble start to surface, gently whisk in cornmeal and stir together.
• Reduce heat to low and let cook until thick, stirring often, about 25 minutes.
• Stir in butter and pinch salt/pepper.
• To serve: scoop polenta into a bowl. Top with chili. Garnish with your favorite toppings!

SPICY CHICKEN AND POLENTA

Steps:

• Preheat oven to 425°F. Season chicken with berbere and 1 ½ teaspoons salt; rub to coat.
• Heat oil in a large, oven-safe skillet over medium-high. Place 4 chicken thighs, skin side down, in skillet; cook, undisturbed, until skin is crisp, about 5 minutes. Flip thighs and cook for 5 minutes. Transfer to a plate. Repeat with remaining chicken.
• Add onion and garlic to skillet; cook over medium, stirring often, until softened, about 5 minutes. Stir in beans, 1 cup broth, and remaining ¼ teaspoon salt; bring to a boil. Return chicken to skillet, skin side up. Transfer skillet to oven and bake until a thermometer inserted in thickest portion of chicken registers 165°F, about 15 minutes.
• Meanwhile, bring remaining 3 cups broth to a boil in a saucepan over high. Gradually whisk in polenta until smooth. Reduce heat to medium-low; cook, stirring constantly, until polenta thickens, about 5 minutes. Serve with chicken thighs, bean mixture, and lime wedges.

CHILI WITH POLENTA AND VEGETABLES

Steps:

• In a pot, bring milk and 2 1/2 cups water to a simmer; season lightly with salt. Whisking constantly, add polenta in a thin stream. Reduce heat to low; cook, whisking occasionally, until polenta is tender and creamy, about 5 minutes. Remove from heat; stir in butter. Season with salt and pepper; cover to keep warm.
• In a large skillet over medium-high, heat oil and garlic until fragrant, 1 to 2 minutes. Remove and discard garlic; add mushrooms and cook, stirring, until browned, 10 to 12 minutes. Add spinach; season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Add vinegar; cook 30 seconds. Season with salt and pepper.
• Reheat chili. Serve with vegetables over polenta.

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.