Hearty Vegetarian Chili with Polenta Cakes

Step 1

Vegetarian Chili

Step 2

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and

Step 3

garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients,

Step 4

and bring to a boil. Reduce heat, and simmer 30 minutes.

Step 5

Basic Polenta

Step 6

Preheat oven to 350 degrees F.

Step 7

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and sauté for 1 to 2 minutes, making sure the garlic does not burn.

Step 8

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

Step 9

Serve as is, or pour the polenta into 9-inch round cake pan lined with aluminum foil or parchment paper. Place in the refrigerator to cool completely, about 2-3 hours.

Step 10

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and sauté in a nonstick skillet over medium heat, or grill.

Step 11

Enjoy!