BellaSugar recently asked me to recommend a few polenta recipes that are simple, affordable, and healthy. Although I often serve this dinner basic as a creamy side with with meatballs and tomato sauce or sliced into squares with vegetables, I've recently discovered a new pairing: polenta with chili.
I never tire of the bold spices that go into chili, but I like to play around with its accompaniments. Sometimes I'll reach for a hunk of white bread, and other times I'll ladle chili over a plate of pasta, Cincinnati-style. For a soothing meal, try the stew over an ultracreamy bowl of quick-cooking polenta. For the recipe, read more. 3 tablespoons olive oil Serves 4.
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can diced tomatoes with juice
1 (15.5-ounce) can red kidney beans, rinsed and drained
1 (15.5-ounce) can cannellini or great northern beans, rinsed and drained
1 (8-ounce) can vegetarian beans
1 tablespoon red wine vinegar
1/2 cup quick-cooking polenta
1 tablespoon butter
Green chili or jalapeno salsa, optional
3 tablespoons olive oil