Ingredients
4 cups water1/2 teaspoon salt1-1/4 cups yellow cornmeal2 cups shredded cheddar cheese, divided3 cans (15 ounces each) vegetarian chili with beans1 package (16 ounces) frozen mixed vegetables, thawed and well drained
Preparation
Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from side of pan, 15-20 minutes.
Remove from heat. Stir in 1/4 cup cheddar cheese until melted.
Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions.
Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake until cheese is melted, 12-15 minutes longer. Let stand 10 minutes before serving.
