Chili and Grilled Polenta

Featured in the Honolulu Star-Advertiser on November 6, 2013.



Chili and Grilled Polenta

  • 2 cups instant polenta
  • 6 cups water, boiling
  • 1/4 cup grated Parmesan cheese
  • 2 (15-1/2 ounces) cans chili (no bean variety)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn
  • 4 ounces can green chilies, chopped
  • 1/2 cup black olives, sliced
  • 1 tablespoon garlic, chopped


  1. In a large pot, bring water to a boil, polenta and cook over low heat until polenta is thick, about 5 minutes.
  2. Stir in parmesan cheese and season with salt.
  3. Pour hot polenta into a baking dish cover and let stand until firm, about 25 minutes.
  4. In the meantime, combine chili, beans, corn, green chilies, and garlic in a separate pot.
  5. Cook over medium-high heat until warmed through, about 8-10 minutes.
  6. When polenta is set cut it into 12 squares (depending on size of your baking dish).
  7. Brush with olive oil and grill over medium-high heat until crisp and lightly charred, 5 minutes per side.
  8. Spoon over hot chili and serve.

Makes 12 servings.

Approximate Nutrient Analysis per serving:
300 calories, 12 g fat, 3.5 g saturated fat, 5 mg cholesterol, 600 mg sodium, 37 g carbohydrate, 6 g fiber, 3 g sugar, 10 g protein


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