It seems my posts are getting further apart! Sorry about that. Life, as we all know, gets in the way. I'm really behind on everything.
But remember back to the Green & White Chili I made last month? I promised a delicious use for the leftovers. Well, here it is!
Chili Corn Casserole
Recipe adapted from Food Network.
Ingredients
- 2 tablespoons butter
- 1 lb. Bag frozen corn
- Kosher salt
- 6 scallions, chopped
- 3 to 4 cups leftover chili
- 1 1/2 cups shredded pepper jack or monterey jack cheese (about 6 ounces)
- 1 18-ounce tube precooked polenta, cut into 12 rounds
Directions
Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.Spread half the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, add remaining chili, then sprinkle with the remaining corn and cheese.
Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
Note: I found this barely fit in the 8x8 pan & I misread the recipe & only cut 8 rounds of polenta. They fit perfectly in the 8x8, so I'm not sure how 12 would. I think I might use a bigger pan next time. 9x13 seems the way to go.
Note: I found this barely fit in the 8x8 pan & I misread the recipe & only cut 8 rounds of polenta. They fit perfectly in the 8x8, so I'm not sure how 12 would. I think I might use a bigger pan next time. 9x13 seems the way to go.
