Polenta Chili Casserole ~

Creamy polenta, hearty chili, and melted cheese in an easy and comforting casserole.

Serve with warm tortilla chips and Homemade Guacamole.

Table of Contents

Versatile Polenta Casserole

This recipe calls for chili that has already been prepared, so the style of the chili that you use will greatly influence the overall flavor of this dish. Whether you go with a spicy chili with lots of chili powder, green chiles, and jalapeño peppers, or a milder version with kidney beans and bell pepper is entirely up to you. Experimenting with different chili recipes allows you to tailor this polenta casserole to your preferred flavor profile. I happen to enjoy Three Bean BBQ Chili or Black Bean Chili for this dish because I like the way they pair with the corn flavor of the polenta.

Polenta is a simple and versatile Italian dish made from coarsely ground yellow cornmeal, water, and salt and is often served as a side dish with sauces, meats, or vegetables. It has a thick, porridge-like consistency and a mild, slightly sweet flavor. Polenta can be served soft and creamy, similar to mashed potatoes, or allowed to set and then sliced and grilled, or baked. For this recipe, we are baking the polenta to use it as a base for our savory casserole.

In Mexican cooking, polenta is often used as a substitute for traditional Mexican staples like tortillas or rice. It can be served as a base for savory dishes such as stews or sautéed vegetables. Polenta can also be incorporated into Mexican-style casseroles, enchiladas, or tamales for added texture and flavor. Overall, while not a traditional Mexican ingredient, polenta can add a unique twist to Mexican dishes and provide a delicious alternative to traditional starches.

Leftover Chili Makeover

I like this polenta casserole because it’s an easy dinner and a great way to repurpose leftover chili into a whole new meal. This recipe is also very versatile, and there is lots of room for ingredient substitutions to use what you have on hand. See the Ingredients Notes section below for suggestions.

Polenta Chili Casserole ~ Creamy polenta, hearty chili, and melted cheese in an easy and comforting casserole.

Ingredients for Polenta Chili Casserole

You will need the following:

4 cups water
1/2 teaspoon salt
1 1/4 cups stone ground corn meal
2 tablespoons butter
2 cups cheddar cheese, shredded and divided
4 cups prepared vegan or vegetarian chili
1 cup frozen corn, thawed
1/4 cup scallions, chopped

Ingredient Notes

Water – The liquid base for cooking the polenta. Polenta is traditionally cooked with water, but it can also be cooked with vegan chicken broth for added flavor. Both water and broth can be used interchangeably depending on personal preference and the desired flavor profile.
Salt – Enhances the flavor of the polenta; amount can be adjusted to taste.
Corn Meal – Coarse stone ground corn meal gives the polenta its characteristic texture and flavor. It’s important not to use instant or quick-cooking cornmeal, as they won’t provide the same results and may result in a mushy texture. Also, avoid using cornmeal labeled as “corn flour,” which is much finer and will not yield the desired consistency for polenta.
Butter – Adds richness and flavor to the polenta
Cheddar Cheese – Choose a cheese that you would serve as a topping with whatever type of chili you’re using. I used a block of vegan cheddar because I like the way it pairs with ingredients from the chili used, which included black beans and kidney beans. Monterey Jack cheese would have been good, too, so I may try that next time. If you’re using an Italian-Style Chili, parmesan cheese would be a tasty option.
Prepared Chili – You can use any type of prepared chili for this recipe.
Corn – I used frozen corn for convenience, but fresh corn works too.
Scallions (Green Onions) – Used as a garnish, a sprinkling of chopped scallions just before serving adds freshness and a pretty pop of color.

Optional Toppings

Avocado – Creamy avocado slices or guacamole adds a cool contrast casserole.
Sour Cream – For a tangy bite to contrast the flavors of a spicy chili.
Fresh Cilantro: A little bit of chopped fresh cilantro sprinkled over the casserole before serving adds a touch of herbaceousness.
Sliced Jalapeños – For those who enjoy an extra kick of heat, sliced fresh or pickled jalapeños provide a spicy bite.
Crushed Tortilla Chips: Adding a crunchy texture, crushed tortilla chips serve as a satisfying topping and a nod to classic Tex-Mex cuisine.

How to Make Polenta Chili Casserole

STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch casserole dish with non-stick cooking spray; set aside.

STEP TWO: Combine water and salt in a large saucepan. Bring to a boil, then reduce to low heat.

STEP THREE: Whisk in the corn meal. Cover and simmer for 15 minutes, whisking every 5 minutes to remove any clumps, until polenta is thickened and pulls cleanly away from the side of the pan.

STEP FOUR: Remove from heat and stir in butter and 1/4 cup cheddar cheese. Cover and let the mixture stand for 5 minutes, until the cheese is melted.

STEP FIVE: Spread the hot polenta into the prepared baking dish. Bake in the preheated oven for 20 minutes. (If your chili has been refrigerated, use this time to reheat it in a small saucepan on the stove or in the microwave.)

STEP SIX: Layer the corn kernels, chili, and the remaining 1 3/4 cups of cheese over the top of the polenta.

STEP SEVEN: Return to the oven and bake for an additional 15 minutes, until the casserole is heated through and the cheese is melted.

STEP EIGHT: Sprinkle with scallions and serve hot.

Storage

Leftovers should be cooled to room temperature and then stored in an airtight container in the refrigerator.

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