Smokey Chili Polenta Casserole
From shubbard47 14 years agoIngredients
- 2 16oz cans of beans (I used black beans and northern white beans) shopping list
- 1 8oz can of tomato paste shopping list
- 1 small onion, chopped shopping list
- 3-4 cloves garlic, roasted and chopped shopping list
- 1 cup instant polenta shopping list
- 1 tsp Better Than Bouillon (vegetable stock base) shopping list
- 2 tsp Bragg's Liquid Aminos (optional) shopping list
- 1 Tbsp tamari (optional) shopping list
- 2 Tbsp olive oil shopping list
- 2 dried ancho chilis shopping list
- 1 dried chipotle chili shopping list
- 1 dried morita chili shopping list
- 1 Tbsp Dijon mustard (optional) shopping list
- 1/2 tsp cayenne pepper shopping list
- 1 tsp cumin powder shopping list
- Freshly-ground black pepper shopping list
- salt shopping list
How to make it
- Cover dried chilis in boiling water and set aside to soften (minimum 15 minutes)
- Sautee chopped onion in olive oil until golden in a saucepan
- Add roasted garlic cloves to onions, mix well, and sautee another 2 minutes
- Seed and stem the chilis and remove from water. Set aside the soaking liquid for later use.
- Chop ancho chilies into small pieces
- Add chopped ancho and whole chipotle and morita chilis to the onions and garlic. Sautee another 5 minutes.
- Combine tomato paste with 8oz water and add to onions, garlic, and chilies.
- Add beans and stir in at least 1/2 cup of the chili soaking liquid
- Combine the Dijon mustard with 1 Tbsp water and add to chili (optional)
- Add the tamari (optional)
- Simmer at least 30 minutes on a low heat
- Preheat oven to 375
- Bring 4 cups water to boil in a medium-sized saucepan
- Stir in the Better than Bouillon vegetable base and 1/2 tsp salt
- Add 1 tsp Bragg's Liquid Aminos (optional)
- Whisk in the polenta
- Cook polenta on a low heat, stirring continuously until all liquid is absorbed (about 10 minutes). Remove from heat and set aside.
- Lightly grease a 9" square baking dish
- Spread a 1/2 inch layer of polenta on the bottom of the baking dish
- Remove and discard morita and chipotle chilis, then spread a 1 inch layer of chili on top of the polenta
- Spread the remaining polenta on top of the chili
- Bake 15 minutes at 375 or until top layer of polenta becomes golden-brown
People Who Like This Dish 2
- cuzpat Sikeston, Mo
- bibid Birmingham, GB
- shubbard47 Washington, DC
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