May 16, 2025
    |   No Comments
    |   admin
    |   2:40 pm

A hearty, comforting dish that combines the spicy, savory flavors of chili with the sweet crunch of corn and the creamy texture of polenta. This casserole is perfect for family dinners, potlucks, or cozy nights in. It’s versatile, customizable, and sure to please a crowd.

Ingredients

For the Chili Layer

  • 1 lb ground beef (or ground turkey, or plant-based meat substitute)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, seeded and finely chopped (optional, for extra heat)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes, with juice
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 cup beef or vegetable broth

For the Corn Layer

  • 2 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 tbsp unsalted butter
  • 1/4 cup heavy cream (or milk for a lighter option)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh cilantro (optional, for garnish)

For the Polenta Layer

  • 1 cup coarse cornmeal (polenta)
  • 4 cups water or chicken/vegetable broth
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese (optional, for richness)
  • 1 cup shredded cheddar cheese (for topping)

Equipment

  • Large skillet or Dutch oven
  • Medium saucepan
  • 9×13-inch baking dish
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Instructions

Step 1: Prepare the Chili

  1. Cook the meat: In a large skillet or Dutch oven over medium heat, cook the ground beef (or substitute) until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if desired.
  2. Sauté vegetables: Add the diced onion, garlic, red bell pepper, and jalapeño (if using) to the skillet. Cook until softened, about 5 minutes, stirring occasionally.
  3. Add seasonings and tomatoes: Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes until fragrant.
  4. Combine beans and broth: Add the kidney beans, black beans, diced tomatoes (with juice), and broth. Stir to combine.
  5. Simmer: Bring the mixture to a simmer, then reduce heat to low. Let it cook for 20-25 minutes, stirring occasionally, until thickened. Taste and adjust seasoning if needed. Set aside.

Step 2: Prepare the Corn Layer

  1. Cook the corn: In a medium saucepan, melt the butter over medium heat. Add the corn kernels and cook for 3-4 minutes, stirring occasionally.
  2. Add cream: Stir in the heavy cream (or milk), salt, and black pepper. Cook for another 2-3 minutes until slightly thickened. Remove from heat and set aside.

Step 3: Prepare the Polenta

  1. Boil liquid: In a medium saucepan, bring 4 cups of water or broth to a boil. Add the salt.
  2. Add cornmeal: Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, for 15-20 minutes until thick and creamy.
  3. Finish polenta: Stir in the butter and Parmesan cheese (if using). Remove from heat and keep warm.

Step 4: Assemble the Casserole

  1. Preheat oven: Preheat your oven to 375°F (190°C).
  2. Layer the chili: Spread the chili evenly in the bottom of a 9×13-inch baking dish.
  3. Add corn layer: Spoon the corn mixture over the chili, spreading it evenly.
  4. Top with polenta: Carefully spread the polenta over the corn layer, smoothing it with a spatula.
  5. Add cheese: Sprinkle the shredded cheddar cheese evenly over the polenta.

Step 5: Bake

  1. Bake casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, with golden-brown spots.
  2. Rest: Remove from the oven and let the casserole rest for 5-10 minutes before serving.

Step 6: Serve

  1. Garnish: Sprinkle with chopped cilantro (if using) for a fresh touch.
  2. Portion: Scoop or cut into squares and serve warm. Pair with a side salad, cornbread, or tortilla chips.

Serving Suggestions

  • Toppings: Sour cream, sliced avocado, pickled jalapeños, or hot sauce.
  • Sides: A crisp green salad with lime vinaigrette, roasted vegetables, or garlic bread.
  • Drinks: Pair with a cold beer, iced tea, or a fruity sangria.

Storage and Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze the baked casserole (or portions) in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through.

Tips for Success

  • Polenta texture: For creamier polenta, use a 4:1 liquid-to-cornmeal ratio and stir frequently. For firmer polenta, reduce liquid slightly.
  • Make ahead: Prepare the chili and corn layers up to 2 days in advance and store in the fridge. Cook polenta fresh before assembling.
  • Spice level: Adjust the heat by adding or omitting jalapeño, or include a pinch of cayenne for extra kick.
  • Vegetarian option: Swap meat for a plant-based substitute or extra beans, and use vegetable broth.

Variations

  • Southwestern twist: Add diced green chiles or chipotle peppers in adobo to the chili for smoky heat.
  • Cheesy polenta: Stir in extra cheese (like Monterey Jack) into the polenta for a richer layer.
  • Veggie-packed: Include zucchini, mushrooms, or spinach in the chili for added nutrition.
  • Gluten-free: This recipe is naturally gluten-free; just double-check broth and spices for hidden gluten.