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Chili With Giant Polenta Croutons Recipe
|Vegetable cooking spray||1|
|Water||3 Cup (48 tbs)|
|Yellow cornmeal||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||1 Teaspoon|
|Coarsely chopped onion||3 Cup (48 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Canned red kidney beans||32 Ounce, undrained (2 Cans, 16 Ounce Each)|
|Canned no salt added whole tomatoes||29 Ounce, undrained (2 Cans, 14 1/2 Ounce Each)|
|Chili powder||1 1⁄2 Tablespoon|
|No salt added tomato paste||2 Tablespoon|
|Ground cumin||2 Teaspoon|
|Finely shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 2220 Calories from Fat 367
% Daily Value*
Total Fat 41 g62.6%
Saturated Fat 14.7 g73.4%
Trans Fat 0 g
Cholesterol 60.8 mg
Sodium 3587.6 mg149.5%
Total Carbohydrates 394 g131.4%
Dietary Fiber 85.4 g341.4%
Sugars 59.9 g
Protein 89 g177.3%
Vitamin A 193.3% Vitamin C 175%
Calcium 140.9% Iron 154.5%
*Based on a 2000 Calorie diet
Bring water to a boil in a large saucepan.
Slowly add cornmeal and salt, stirring constantly with a wire whisk until smooth.
Spoon into prepared pan, and spread evenly; set aside.
Add oil to saucepan; place over medium heat until hot.
Add onion and garlic; saute 5 minutes or until tender.
Add beans and next 4 ingredients; stir well.
Reduce heat, and cook, uncovered, 15 minutes, stirring frequently.
Cut cornmeal mixture (polenta) into 16 (2 1/4-inch) squares.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Add cornmeal pieces, and cook 3 minutes on each side or until lightly browned.
Ladle 1 cup chili into each of 8 soup bowls.
Top each serving with 2 cornmeal squares and 1 tablespoon sharp Cheddar cheese