Chili With Giant Polenta Croutons Recipe
Ingredients
| Vegetable cooking spray | ||
| Water | 3 Cup (16 tbs) | |
| Yellow cornmeal | 1 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| 3 cups coarsely chopped onion | ||
| Garlic | 3 Clove (5gm), minced | |
| Red kidney beans | 2 Can (10oz), undrained | |
| Whole tomatoes | 2 Can (10oz), undrained | |
| Chili powder | 1 1/2 Tablespoon | |
| Salt | 2 Tablespoon | |
| Ground cumin | 2 Teaspoon | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
Coat a 9-inch square baking pan with cooking spray; set aside.
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
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
Chef
