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Vegetarian tamale casserole

7
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
This easier, quicker approach to tamale casserole uses ready-to-eat polenta for rich corn flavor, foregoing the traditional masa mixture. The polenta is sliced and layered with canned vegetarian chili, frozen corn, and cheese for a Tex-Mex delight. The scallions sprinkled on at the end aren’t just a colorful garnish; the pop of fresh flavor they add is key.

Ingredients

Cooking spray

4 spray(s)

Fat free ready-to-eat polenta (in tube)

18 oz, sliced

Low-fat or fat-free canned vegetarian chili

14¾ oz

Frozen corn

1 cup(s)

Shredded reduced fat Mexican-style cheese blend

1 cup(s)

Scallions

3 medium, sliced

Instructions

  1. Preheat the oven to 350°F. Coat a 2-quart baking dish with cooking spray.
  2. Arrange the polenta in the baking dish, shingling the slices as necessary to fit. Pour the chili over the polenta in an even layer, then sprinkle evenly with the corn and the cheese. Cover the pan and bake for 20 minutes. Uncover and bake until the casserole is heated through and the cheese is melted, 12 to 15 minutes. Top with the scallions.
  3. Serving size: one-fourth of casserole

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