Thursday, January 13, 2011

Fingers-Crossed Again

I love a dilemma that turns in to a meal, and you can't spell dilemma without meal (insert obnoxious drum beat with a symbol ting here). But I absolutely love a dilemma that turns into a meal that turns into another meal. And that is what has happened here, the only real dilemma is the intimidating corn grits that you have to stir for what seems like a century, but it's worth it I promise! Unless, that is, you are able to find the pre-cooked polenta then there is virtually nothing to do, but mix and pour into a casserole dish. So here is to dilemmas and meals and hoping you find the pre-cooked polenta!


  • 2 tablespoons unsalted butter
  • 4 ears corn, kernels cut off
  • 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 OR corn grits cooked according to package instructions (I used Bob's Red Mill corn grits)


(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.

My arms got a serious work out from this!

Let it sit in a bowl for a few minutes and then flip it on a plate.


Serve, top with sour cream, and eat till your belly is warm and satisfied! It may take a second bowl to get there.

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