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Cornmeal Chili Bake

What you need: 

3 cups water
1 teaspoon sea salt
1 cup quick-cooking cornmeal
1 tablespoon olive oil
1/2 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon chili powder
couple pinches turmeric
chili of your choice
1 tablespoon vegan parmesan

What you do: 

In a medium pot, bring water and sea salt to a boil. Lower heat and slowly whisk in cornmeal until thickened, about 2-3 minutes. Add remaining ingredients and stir well. Season with additional sea salt and black pepper if desired. Cover and cool a little.
I spoon this mixture over Fantastic chili (prepared). It would be delicious over any chili recipe though.
Once you have prepared the chili of your choice, preheat over to 375. Spoon the chili into an 8 x 12 baking dish. Spoon cornmeal mixture over the chili entirely. Sprinkle with additional soy/rice parmesan if desired, and bake for 28-30 minutes, until cornmeal has started to brown and chili is bubbling.

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Mine came out too soupy. I ike my chili watery normally, but in this recipe it doesn't work. 


Mine came out pretty thick, but I think I might have cooked it just a bit too long. It ended up being difficult to spread evenly on top of the chili and so it was more like blobbed on top. I was expecting something like cornbread, but it came out more like a polenta. It was pretty tasty anyway; the spices added just the right amount of flavor.

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