Chili-Corn Casserole

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 4 ears corn, kernels cut off
  • Kosher salt
  • 6 scallions, chopped
  • 3 to 4 cups leftover chili
  • 1 1/2 cups shredded pepper jack or monterey jack cheese (about 6 ounces)
  • 1 18 -ounce tube precooked polenta, cut into 12 rounds
Directions
  • (Use leftover Slow-Cooker Texas Chili.)

  • Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.

  • Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.

  • Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.

  • Per serving: Calories 634; Fat 34 g (Saturated 16 g); Cholesterol 119 mg; Sodium 1,588 mg; Carbohydrate 48 g; Fiber 4 g; Protein 32 g

  • Photograph by Antonis Achilleos


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