Chili and Polenta Pie

Ingredients

• 0.3 cup butter 
• 17.5 ounce chili frozen with beans
• 1.5 teaspoons chili powder 
• 4 ounces colby-jack cheese shredded
• 1  to 2 garlic cloves minced
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon ground pepper white
• 6.6 ounce quick-cooking polenta 
• 1.5 teaspoons salt 
• 6 servings toppings: tomato shredded sour chopped
• 3.5 cups water 

Equipment

• sauce pan
• oven
• baking pan
• microwave

Directions

1. Thaw chili with beans in microwave at MEDIUM (50% power) 5 to 6 minutes; set aside.
2. Bring 3 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually stir in polenta. Reduce heat, and cook, stirring constantly, 3 minutes or until thickened. Stir in butter and next 5 ingredients.
3. Press half of mixture into a lightly greased 11- x 7-inch baking dish; top evenly with chili with beans, and spread with remaining polenta mixture.
4. Bake at 375 for 25 minutes.
5. Sprinkle with Colby-Jack cheese, and bake 5 more minutes.
6. Serve with desired toppings.
7. Note: For testing purposes only, we used STOUFFER'S Chili with Beans.