Garbanzo Chili Polenta Pie Recipe

Garbanzo Chili Polenta Pie Recipe

  • 1 (15 ounce) can HORMEL® Chili No Beans
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (10 ounce) can CHI-CHI'S® Diced Tomatoes and Green Chilies, drained
  • 1 (4.25 ounce) can CHI-CHI'S® Diced Green Chilies, drained
  • 1/2 teaspoon ground cumin
  • 2 cups chicken broth
  • 2/3 cup polenta or stone-ground cornmeal uncooked
  • 3/4 cup shredded sharp Cheddar cheese
  1. Heat oven to 400 degrees F. Combine first 5 ingredients in a small saucepan; simmer over medium heat 10 minutes. In 10-inch cast-iron skillet over high heat, bring chicken broth to a boil. Gradually add polenta to boiling broth; reduce heat to simmer and cook, stirring constantly, 5 minutes or until mixture thickens and pulls away from sides of pan. Remove from heat. Spread polenta evenly in skillet. Set aside 5 minutes. Spread chili mixture evenly over polenta; sprinkle with cheese. Bake 15 minutes or until chili is bubbly and cheese melts. Let stand 10 minutes before serving.
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