Chili Cheese Polenta might be a good recipe to expand your main course recipe box. One serving contains 887 calories, 48g of protein, and 44g of fat. This recipe serves 4 and costs $5.07 per serving. This recipe is typical of American cuisine. If you have red onion, tomato puree, polenta, and a few other ingredients on hand, you can make it. This recipe from How Sweet Eats has 507 fans. It will be a hit at your The Super Bowl event. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 5 hours. Overall, this recipe earns an outstanding spoonacular score of 96%. Try Polenta Chili Casserole, Italian Pork Chili with Polenta, and Green Chili Cheesy Polenta for similar recipes.

Servings: 4

Ingredients:

Equipment:

Cooking instruction summary:

small batch chiliIn a medium saucepan, heat the olive oil over medium heat and add the onions, peppers and garlic. Stir to coat in the oil then cook until slightly softened, about 5 minutes. Stir in the chili powder, cumin, paprika, chili powder, pepper flakes, salt and pepper. Add in the tomato paste. Stir well to distribute the spices and paste, cooking for another 5 minutes. Add in the ground beef and break it apart with a wooden spoon. Cook, stirring occasionally, until the beef cooks through, about 10 minutes.Add in the sugar, canned tomatoes and puree, stirring well. Bring the soup to a simmer, cover and cook for 30 minutes or so. After 30 minutes, taste and season additionally if desired. Sometimes I like to add more cumin, salt or pepper. Go by your tastes! polentaWhile the chili is simmering, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta Turn the heat down to medium low and continue to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 30 minutes. If at any time the polenta looks parched, dry or too thick, add in some extra chicken stock cup at a time. After 30 minutes, stir in the butter, cheese, salt and pepper. To serve, spoon the polenta into bowls, jars or cups. Cover with a hearty helping of chili (add some cheese in between if desired), then add all the toppings: cheese, sour cream, cilantro, red onion, chives and chips. EAT.

Step by step:

1. small batch chili

2. In a medium saucepan, heat the olive oil over medium heat and add the onions, peppers and garlic. Stir to coat in the oil then cook until slightly softened, about 5 minutes. Stir in the chili powder, cumin, paprika, chili powder, pepper flakes, salt and pepper.

3. Add in the tomato paste. Stir well to distribute the spices and paste, cooking for another 5 minutes.

4. Add in the ground beef and break it apart with a wooden spoon. Cook, stirring occasionally, until the beef cooks through, about 10 minutes.

5. Add in the sugar, canned tomatoes and puree, stirring well. Bring the soup to a simmer, cover and cook for 30 minutes or so. After 30 minutes, taste and season additionally if desired. Sometimes I like to add more cumin, salt or pepper. Go by your tastes! polenta

6. While the chili is simmering, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta Turn the heat down to medium low and continue to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 30 minutes. If at any time the polenta looks parched, dry or too thick, add in some extra chicken stock cup at a time. After 30 minutes, stir in the butter, cheese, salt and pepper. To serve, spoon the polenta into bowls, jars or cups. Cover with a hearty helping of chili (add some cheese in between if desired), then add all the toppings: cheese, sour cream, cilantro, red onion, chives and chips. EAT.

Nutrition Information: