Chili-Corn Casserole with Polenta

Pinch of YumReviews(1)
Christina R.: "A staple recipe in my meal rotation! I make a big…" Read More
7Ingredients
450Calories
40Minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 4 ears corn kernels (cut off)
  • kosher salt
  • 6 scallions (chopped)
  • 4 cups chili (leftover)
  • 1 1/2 cups shredded pepper jack cheese (about 6 ounces)
  • 18 ounces polenta (tube precooked, cut into 12 rounds)
Read Directions

NutritionView more

450Calories
Sodium55%DV1310mg
Fat49%DV32g
Protein45%DV23g
Carbs10%DV29g
Fiber8%DV2g

PER SERVING *

Calories450Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat15g75%
Trans Fat
Cholesterol80mg27%
Sodium1310mg55%
Potassium700mg20%
Protein23g45%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Christina R. 14 Feb 2016
A staple recipe in my meal rotation! I make a big batch of homemade chili & use the leftovers for this recipe. I replaced the polenta with cornbread & frozen corn in place of fresh. Generally use whatever grated cheese I have on hand.