What bonds bodies bigger than experiencing a coffer robbery together? Abounding things, actually.
Such as (annual) trips to the Wisconsin Dells. Backward night movies and Ancestor Murphy’s pizza. Continued walks. A automated bull. And, yes, a coffer robbery experience.
But this accurate accord has taken itself to a new akin with the addition of a absolute chili-corn casserole. That’s a BFF appropriate there.
Did we top this off with guacamole? I anticipate the acknowledgment is obvious.Print
This chili-corn goulash with polenta is the absolute use for extra chili. Simple, adorable abundance food.
- 2 tablespoons unsalted butter
- 4 aerial corn, kernels cut off
- Kosher salt
- 6 scallions, chopped
- 3 to 4 cups extra chili
- 1 1/2 cups disconnected pepper jack or monterey jack cheese (about 6 ounces)
- 1 18–ounce tube precooked polenta, cut into 12 rounds
- Preheat the oven to 450 degrees F. Baker the adulate in a bucket over medium-high heat. Add the blah and 1/2 teaspoon alkali and baker until tender, 5 to 6 minutes. Add the scallions and baker until soft, about 1 minute.
- Spread the chili in an 8-inch-square baking dish. Top with bisected of the cheese followed by bisected of the blah mixture. Lay the polenta circuit on top, again baptize with the actual blah and cheese.
- Bake until the goulash is acrimonious through and the top is golden, about 20 minutes. Let angle 5 to 10 account afore serving.
- Prep Time: 10 mins
- Cook Time: 20
- Category: Dinner
- Cuisine: American
Keywords: chili blah casserole, goulash recipe, chili casserole
Have you had polenta? And how did you serve/eat it?
Now if alone we could get ourselves arrive over every Sunday night (hint hint). 🙂