Tuesday, August 19, 2014

Veal Chili with Polenta Crust

     I know I "dun good" when the Hubby's eye's light up like Christmas Morning after his first bite!!! And, to be mildly modest, I think I "dun good" too !!!  This is absolutely yummy and will be a great family pleaser, ... and a great way to sneak in a little Polenta with out a big fuss and twisted faces staring lazer beams thru your innocent body ...  just sayin'... And, if you aren't familiar with Polenta, then this is a good place to start!  I sure hope you will give this a whirlie, this is a MUST TRY !!!  :)

1 Large fresh Tomato, diced and drained on paper towel for as many hours as possible
1 Large Yellow Onion, diced
1 Tablespoon EVOO
1 heaping teaspoon chopped jarred Garlic
Dash Cayenne Pepper
1 Green Bell Pepper, diced
1 pound ground Veal
1 Chili Packet
2 cans 14.5oz diced Tomato
1 can 15oz Black Beans, drained
1 can 15oz Corn, drained
Shredded Cheddar, desired amount for garnish
Yogurt or Light Veggie Dip, for garnish

      Dice fresh Tomato and drain on paper towel, all day if possible.  Add EVOO to hot skillet as well as Onion, Garlic and Cayenne, cook til brown, may take 20-30 min.  Add diced Green Pepper and cook til crisp tender, then add 1/2 the Tomatoes and the Veal til cooked thru.  Drain fat after finished cooking, then add Chili Packet, canned diced Tomatoes, Black Beans, and Corn, simmering on low about 20 minutes or til juices cook down.  Meanwhile, crumble Polenta in bottom of greased casserole 9X13 pan and top with Chili mixture, top with shredded Cheddar and remaining 1/2 diced fresh Tomatoes.  Bake at 350 for 25-30 minutes to allow cheese to melt and flavors to blend.  Remove, garnish as desired and Enjoy!!!  ;)

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