Polenta and Chili Casserole
Per 2 cups
6 cups vegetarian chili (about 3 cans if you’re using store-bought)
2 cups diced veggie mixture, any kind
1 cup cornmeal
21⁄2 cups water
2 tablespoons vegan margarine
1 tablespoon chili powder
Combine vegetarian chili and vegetables, and spread in the bottom of a lightly greased casserole dish.
Preheat oven to 375°F.
Over low heat, combine cornmeal and water in a saucepan. Simmer, stirring frequently, for 10 minutes. Stir in vegan margarine.
Spread cornmeal mixture over chili and sprinkle the top with chili powder. Bake uncovered for 20–25 minutes.