Vegetarian Mushroom Chili With Polenta

• 2 cups milk
• 1/2 cup butter
• 1/2 pound polenta
• 1/4 pound Parmesan cheese grated
• grated nutmeg to taste
• 3 tablespoons olive oil
• 2 onions peeled and sliced
• 2 garlic cloves peeled and sliced
• 1 pound mushrooms wiped and halved
• 1 pound green peppers deseeded and chopped
• 1 tablespoon chilli powder mild
• 1 teaspoon ground cumin
• 12 ounces corn drained
• 15 ounces chopped tomatoes cans
• 12 flat leaf parsley leaves

1. To make the polenta, add the milk to a saucepan with 1/4 cup butter, 6 cups of water and 1 tsp salt and bring to a boil. Remove from the heat and whisk in the polenta. Return to the heat and simmer gently for 5 mins, stirring constantly with a wooden spoon. Stir in the Parmesan and grated nutmeg to taste. Transfer to a greased and lined 10 x 12 inch baking dish and leave to cool.
2. To make the mushroom chili, heat the oil in a large frying pan and stir-fry the onion and garlic for 3 mins. Add the mushrooms and peppers and cook for 6-7 more mins. Stir in the chili powder, cumin, corn and tomatoes, bring to a boil then reduce the heat and simmer for 4-5 mins. Season to taste with salt and freshly ground black pepper.
3. Cut the polenta into 12 pieces and press a parsley leaf into each. Melt the remaining butter in a non-stick frying pan and fry the polenta pieces for 2 mins on each side, or until golden. Serve with the mushroom chili.

milk, butter, polenta, parmesan cheese, nutmeg, olive oil, onions, garlic, mushrooms, green peppers, chilli powder mild, ground cumin, corn, tomatoes, flat leaf parsley leaves

Taken from www.yummly.com/recipe/Vegetarian-Mushroom-Chili-with-Polenta-1411924 (may not work)