Cheese Polenta with Spicy Chili Topping

Polenta, a home-style Italian cornmeal specialty, is enjoyed in two different ways: as soft-textured cornmeal mush and as firm slices, used here.

  • prep time 40 min
  • total time 40 min
  • ingredients 7
  • servings 6



cup yellow cornmeal
3 1/2
cups water
teaspoon garlic salt
teaspoon pepper
oz. (1 cup) shredded sharp Cheddar cheese


(15-oz.) can spicy chili beans, undrained
cup chunky style salsa
  • 1 In medium saucepan, combine cornmeal and 1 cup of the water; beat with wire whisk until well blended. Add remaining 2 1/2 cups water, garlic salt and pepper; mix well. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cover; cook 10 to 15 minutes or until very thick, stirring frequently.
  • 2 Remove polenta from heat; stir in cheese. Spread in ungreased 9-inch pie pan.
  • 3 In small saucepan, combine beans and salsa. Cook over medium heat for 5 minutes, stirring occasionally, or until thoroughly heated.
  • 4 To serve, cut polenta into wedges; place on individual serving plates. Spoon topping over wedges. If desired, sprinkle with additional cheese.
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