Chili-Corn Casserole

Directions

1. 1
   (Use leftover Slow-Cooker Texas Chili.)
2. 2
   Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat.
3. 3
   Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes.
4. 4
   Add the scallions and cook until soft, about 1 minute.
5. 5
   Spread the chili in an 8-inch-square baking dish.
6. 6
   Top with half of the cheese followed by half of the corn mixture.
7. 7
   Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
8. 8
   Bake until the casserole is heated through and the top is golden, about 20 minutes.
9. 9
   Let stand 5 to 10 minutes before serving.
10. 10
    Per serving: Calories 634; Fat 34 g (Saturated 16 g); Cholesterol 119 mg; Sodium 1,588 mg; Carbohydrate 48 g; Fiber 4 g; Protein 32 g
11. 11
    Photograph by Antonis Achilleos