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Cheese Polenta with Spicy Chili Topping

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By Pillsbury Kitchens
Updated May 28, 2010
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Polenta, a home-style Italian cornmeal specialty, is enjoyed in two different ways: as soft-textured cornmeal mush and as firm slices, used here.

Cheese Polenta with Spicy Chili Topping

  • Prep Time 40 min
  • Total 40 min
  • Ingredients 7
  • Servings 6
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Ingredients

POLENTA

  • 1 cup yellow cornmeal
  • 3 1/2 cups water
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 4 oz. (1 cup) shredded sharp Cheddar cheese

TOPPING

  • 1 (15-oz.) can spicy chili beans, undrained
  • 3/4 cup chunky style salsa

Instructions

  • Step 
    1
    In medium saucepan, combine cornmeal and 1 cup of the water; beat with wire whisk until well blended. Add remaining 2 1/2 cups water, garlic salt and pepper; mix well. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cover; cook 10 to 15 minutes or until very thick, stirring frequently.
  • Step 
    2
    Remove polenta from heat; stir in cheese. Spread in ungreased 9-inch pie pan.
  • Step 
    3
    In small saucepan, combine beans and salsa. Cook over medium heat for 5 minutes, stirring occasionally, or until thoroughly heated.
  • Step 
    4
    To serve, cut polenta into wedges; place on individual serving plates. Spoon topping over wedges. If desired, sprinkle with additional cheese.

Nutrition

No nutrition information available for this recipe

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