Crockpot Polenta Chili Casserole
3/4 cup yellow cornmeal
2 3/4 cups cold water
1 ( 15 oz) can low fat turkey chili with beans
1/4 cup chopped leeks
2 boneless, skinless chicken breast halves, cubed
About 1 cup (4 oz) shredded Monterey Jack cheese
In a 2 quart saucepan, combine cornmeal and cold water. Bring to a boil over
Medium-high heat, reduce to low, and cook, stirring about 5 minutes or until
thickened. Remove from heat; cool about 10 minutes. Spread over bottom and 1 1/2
to 2 inches up sides of 3 1/2 quart crockpot.
In a bowl, combine turkey chili, leeks, and chicken. Spoon into center of
polenta mixture. Cover and cook on LOW about 5 hours. About 15 minutes before
serving, sprinkle to of bean mixture with cheese.