Polenta Nachos
Friday, October 14, 2011
After my Grove Pointe Chili Club post, you know I'm into chili. You probably also know that chili makes for a perfect Gameday meal. With this post I want to turn your chili into an appetizer that is not as messy as nachos and perfect for serving a group. The polenta also does a great job of balancing out spicy chili for a group, especially if Dennis is the chef! You can either whip up a batch of new chili for this recipe or it's a great way to use up some leftovers. Trust me, this Gameday snack is as good as the Blitz Divas (my fantasy team) 3 game winning streak!
The recipe is below, but keep in mind that you should adjust the quantities based on how many people you are serving. The quantity below would serve about 5 or 6 people.
Ingredients
1 tablesp0on olive oil
1 polenta roll, sliced into half inch pieces
2-3 cups of chili
1/2 cup shredded cheddar cheese
1-2 jalepenos, slced
Directions
Preahet Broiler
Heat a couple tablespoons of olive oil in a stove top pan over medium heat. Place sliced polenta in pan and cook on each side for approximately 2-3 minutes.
Place polenta on baking sheet, then place a spoonful of chili (cold or warm) on polenta cake, sprinkle with cheddar cheese. Heat under broiler for 2-3 minutes until cheese is melted and chili heated through (if cold).
Garnish with jalepeno slice and serve.
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