Baked Chili in Polenta Crust

Serves – 6
WW Points – 6 (for those on Flex Plan – this recipe is Core)

Polenta Crust:
1 cup yellow cornmeal
3/4 cup skim milk
3 1/4 cups boiling water
1 teaspoon salt
4 oz can chopped green chiles

1 teaspoon olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
15 oz can tomato sauce
6 oz can tomato paste
15 oz can pinto beans, rinsed and drained
15 oz can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/2 cup fat-free cheddar cheese, shredded

Polenta Crust:
Mix cornmeal and milk in a 2 quart saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring frequently; remove from heat. Stir in chiles. Cool about 30 minutes or until set.

Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick cooking spray. Press or spread polenta mixture on bottom and up sides of casserole to form a crust.

Heat oil in a large non-stick skillet over medium heat. Saute onions and garlic in oil for about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in remaining ingredients except the cheese. Heat thoroughly, stirring frequently. Spoon chili mixture into crust. Bake, uncovered, 30 to 35 minutes or until hot. Sprinkle with cheese. Bake, uncovered, for about 5 minutes or until cheese is melted.


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