A Cozy, Budget-Friendly Polenta and Chili Casserole
Looking for the ultimate comfort food that won’t break the bank? You’ve found it! This Polenta and Chili Casserole is a hearty, satisfying, and incredibly easy meal that brings together the spicy warmth of vegetarian chili with a creamy, golden polenta topping. It’s the perfect way to use up leftover chili or transform a few simple pantry staples into a show-stopping weeknight dinner. This dish is naturally vegan, packed with fiber and protein, and proves that delicious, wholesome food can be wonderfully affordable.
Ingredients
• Serves 4
• 6 cups / 1.4 L vegetarian chili (store-bought or homemade)
• 2 cups / 300 g mixed diced vegetables (e.g., bell peppers, onions, zucchini)
• 1 cup / 120 g cornmeal
• 2 ½ cups / 590 ml water
• 2 tablespoons / 28 g vegan margarine
• 1 tablespoon / 8 g chili powder, for topping
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (or similar size) casserole dish.
2. In a medium bowl, combine the vegetarian chili and the diced vegetables. Spread this mixture evenly across the bottom of the prepared casserole dish.
3. To make the polenta topping, combine the cornmeal and water in a saucepan. Bring to a simmer over low-medium heat, whisking or stirring frequently to prevent lumps. Cook for about 10 minutes, or until the mixture has thickened considerably.
4. Remove the saucepan from the heat and stir in the vegan margarine until it is completely melted and incorporated into the polenta.
5. Carefully spoon and spread the polenta mixture over the chili layer in the casserole dish, creating an even top crust. Sprinkle the top evenly with chili powder.
6. Bake uncovered for 20–25 minutes, until the chili is bubbling at the edges and the polenta is set. Let it rest for 5 minutes before serving.
Nutritional Information
• Per serving (approx. 2 cups)
• Calories: 405
• Fat: 7g
• Carbohydrates: 59g
• Protein: 16g
• Fiber: 13g
• Sugar: 7g
• Sodium: 779mg
Pro Tips
• for the Perfect Casserole
• For a ‘cheesy’ flavor, stir 2-3 tablespoons of nutritional yeast into the polenta along with the vegan margarine.
• This casserole is perfect for meal prep. Assemble it completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time.
• Don’t be afraid to add extra toppings after baking! A dollop of vegan sour cream, fresh cilantro, sliced avocado, or pickled jalapeños can elevate the dish.
• If your polenta seems too thick to spread easily, stir in an extra splash of water or plant-based milk until it reaches a more manageable consistency.
FAQ
Q: How can I add more protein to this vegetarian chili casserole
A: To easily boost the protein, ensure your vegetarian chili is bean-heavy, or simply add an extra can of rinsed black beans, kidney beans, or lentils to the chili and vegetable mixture before baking. This will increase the protein and fiber content even further.
Q: Is this polenta casserole gluten-free
A: Yes, this recipe is naturally gluten-free as cornmeal does not contain gluten. However, it is always best to use cornmeal that is certified gluten-free to avoid any cross-contamination. You should also verify that your specific brand of vegetarian chili is gluten-free.
Q: Can I make this polenta topping taste cheesy without dairy
A: Absolutely! For a delicious, savory ‘cheesy’ flavor, stir 2-3 tablespoons of nutritional yeast into the polenta at the same time you add the vegan margarine. Nutritional yeast is a popular dairy-free ingredient that adds a rich, umami taste perfect for this dish.
Q: How do I store and reheat leftover polenta and chili casserole
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave until hot. To reheat the entire casserole, cover it with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
