Chili And Polenta Pie

• 2 (8 3/4-ounce) packages frozen chili with beans
• 3 1/2 cups water
• 1 (6.6-ounce) package quick-cooking polenta
• 1/4 cup butter or margarine
• 1 to 2 garlic cloves, minced
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1 cup (4 ounces) shredded Colby-Jack cheese
• Toppings: chopped tomato, shredded lettuce, sour cream

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 375u0b0 for 25 minutes. Sprinkle with Colby-Jack cheese, and bake 5 more minutes. Serve with desired toppings.
5. Note: For testing purposes only, we used STOUFFER'S Chili with Beans.

frozen chili with beans, water, polenta, butter, garlic, chili powder, ground cumin, salt, ground white pepper, cheese, tomato

Taken from www.myrecipes.com/recipe/chili-polenta-pie (may not work)