Chili With Giant Polenta Croutons

[Guest guest]

Today I'm posting several veggie recipes from an older issue of Cooking

Light which a friend formatted.

 

* Exported from MasterCook *

 

Chili With Giant Polenta Croutons

 

Recipe By : Cooking Light Magazine, March/April 1992, page 85

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable cooking spray

3 cups water

1 1/4 cups yellow cornmeal

1/4 teaspoon salt

1 teaspoon vegetable oil

3 cups coarsely chopped onion

3 cloves garlic -- minced

31 ounces canned red kidney beans -- undrained

29 ounces canned no-salt-added whole tomatoes

undrained and chopped

1 1/2 tablespoons chili powder

2 tablespoons tomato paste

2 teaspoons ground cumin

1/2 cup finely shredded sharp Cheddar cheese -- (2 ounces)

 

Coat a 9-inch square baking pan with cooking spray; set aside.

 

Bring water to a boil in a large saucepan. Slowly add cornmeal and salt,

stirring constantly with a wire whisk until smooth. Spoon into prepared

pan, and spread evenly; set aside.

 

Add oil to saucepan; place over medium heat until hot. Add onion and

garlic; sauté 5 minutes or until tender. Add beans and next 4 ingredients;

stir well. Reduce heat, and cook, uncovered, 15 minutes, stirring frequently.

 

Cut cornmeal mixture (polenta) into 16 (2 1/4-inch) squares. Coat a large

nonstick skillet with cooking spray, and place over medium heat until

hot. Add cornmeal pieces, and cook 3 minutes on each side or until lightly

browned.

 

Ladle 1 cup chili into each of 8 soup bowls. Top each serving with 2

cornmeal squares and 1 tablespoon sharp Cheddar cheese.

 

Yield: 8 servings (about 247 calories per serving).

 

PROTEIN 11.2 /FAT 4.2 /CARBOHYDRATE 42.7 /CHOLESTEROL 7 /IRON 3.4 /SODIUM

532 /CALCIUM 145

 

- - - - - - - - - - - - - - - - - -