Chili Casserole With Polenta Topping - Vegan

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* Exported from MasterCook *

 

Chili Casserole With Polenta Topping - Vegan

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cans kidney beans -- (15.5 oz.) drained

24 oz. vegetarian burger mix (3 5/8 cups or 1 1/2

pounds) -- (try Boca Ground Burger—www.bocaburger.com)

1 cup corn kernels -- canned or frozen

1 medium tomato -- diced

2 cans tomato sauce -- (15 oz.)

2 Tbsp. chili powder

1/2 tsp. cayenne pepper

2 tsp. salt -- divided

1/4 tsp. onion powder

1 tsp. cumin

3 cups water

3/4 cup cornmeal

1 Tbsp. margarine

Paprika -- to taste

 

In a large bowl, combine the kidney beans, beef-style crumbles, corn

kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1

tsp. of the salt, the onion powder, and cumin. Spread the mixture

into a 9-inch by 13-inch baking dish. Set aside.

 

To create the polenta, in small saucepan, combine the water,

cornmeal, margarine, and the remaining 1 tsp. of salt and allow to

stand for 10 minutes. Bring the mixture to a boil over high heat,

stirring constantly. Reduce the heat to medium-low and cook, stirring

frequently, for 12 to 15 minutes or until a spoon leaves a line when

drawn through the mixture. Pour the polenta over the mixture in the

baking dish and spread it to the edges. Allow it to cool and firm up

for 15 minutes.

 

Sprinkle the paprika over the polenta then bake at 375°F for 20 to 25

minutes or until the polenta is golden on top.

 

Makes 6-8 servings

 

Source:

" vegcooking.com "

S(Formatted by Chupa):

" 10.22.04 "

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Per Serving (excluding unknown items): 755 Calories; 11g Fat (12.2%

calories from fat); 38g Protein; 136g Carbohydrate; 32g Dietary

Fiber; 0mg Cholesterol; 2047mg Sodium. Exchanges: 8 1/2 Grain

(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 25097 0 0 0 0 0 0 0 0 0 0 0 0