Chili-Corn Casserole with Polenta
Ingredients
-
2
tablespoons
unsalted butter
-
4
ears
corn, kernels cut off
-
½
teaspoon
Kosher salt
-
6
scallions
chopped
-
3 to 4
cups
leftover chili
-
1 ½
cups
shredded pepper jack or monterey jack cheese
-
1
18-ounce tube
precooked polenta, cut into 12 rounds
Instructions
- Preheat the oven to 450°F.
- Melt the butter in a skillet over medium-high heat.
- Add the corn and salt, cooking until tender for 5 to 6 minutes.
- Stir in the scallions and cook for about 1 minute until soft.
- Spread the chili in an 8-inch-square baking dish.
- Top with half of the cheese and half of the corn mixture.
- Layer the polenta rounds on top, then sprinkle with the remaining corn and cheese.
- Bake for about 20 minutes until heated through and the top is golden.
- Let stand for 5 to 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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