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This Chili Polenta Casserole recipe is super easy to throw together and freeze for a quick meal on a busy weeknight. It’s one of my favorite meals because it’s hearty and tasty and the kids love it. The peppers and onions aren’t really very strong so the kids don’t even realize I snuck them in.
I love to prepare two of these dishes at a time. One for tonight and one for the freezer. Then I can just let the freezer meal thaw in the refrigerator overnight. At dinnertime, it’s on the table in less than 45 minutes. That’s fast!
This would also be the perfect freezer meal to take a to a sick friend who doesn’t really feel like cooking. Or make this for someone who just moved into their home and they don’t have their entire kitchen unpacked yet. Disposable baking dishes make this so handy!
We serve this recipe with chips, plain Greek yogurt, and green onions. It would also be great served with picante sauce, avocado, and corn salsa.
Step 1: Coat 8 inch by 8 inch pan with nonstick cooking spray. Slice polenta into about 10 – 12 slices. Place half the slices in the bottom of the prepared pan.
Step 2: Layer with 1/3 of the shredded cheese.
Step 3: Pour the beans in the pan and spread evenly throughout.
Step 4: Top with half of the remaining cheese.
Step 5: Layer the rest of the polenta slices throughout the pan. Add the peppers and onions and spread over the pan evenly.
Step 6: Spoon the chili to cover the peppers and onions.
Step 7: Top with remaining cheese.
Step 8: (If you are freezing this for later, now is the time to cover with foil, label, and place in the freezer.) Cover with foil and place on baking sheet.
Don’t skip the baking sheet. Disposable pans won’t be sturdy enough to handle by themselves so you need to make sure to place them on a baking sheet.
Step 9: Bake at 375 degrees for 20 – 30 minutes until the casserole is bubbly. Eat and enjoy!
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