Chili-Corn Casserole with Polenta

A straightforward, hearty bake that layers leftover chili and crisp corn beneath warm polenta rounds, delivering a comforting crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

For the topping

2 tablespoons unsalted butter
4 ears corn, kernels cut off Fresh corn is preferred; frozen can be substituted.
0.5 teaspoon Kosher salt Adjust to taste.
6 scallions, chopped Can substitute with red onion or chives.
1.5 cups shredded pepper jack or Monterey jack cheese (about 6 ounces) Choose cheese based on spice preference.

For the casserole base

3 to 4 cups leftover chili Use a thicker chili to prevent sogginess.
1 18-ounce tube precooked polenta, cut into 12 rounds Precooked polenta helps maintain shape.

Preparation

Preheat the oven to 450°F.
Melt the butter in a skillet over medium-high heat.
Add the corn and 1/2 teaspoon salt and cook until tender, about 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.
Sprinkle with the remaining corn and cheese.
Bake until the casserole is heated through and the top is golden, about 20 minutes.
Let stand for 5 to 10 minutes before serving.

Serve the casserole with lime wedges and chopped cilantro for a fresh finish. A dollop of sour cream or plain yogurt can enhance creaminess.