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12 Cups
Prep time:
30 minutes
Cooking time:
30 minutes


½ pound lean ground beef (15% fat)
½ medium onion, chopped (about 1/2 cup)
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with juice
1 ½ cups corn (canned and drained, frozen, or fresh cooked)
1 Tablespoon chili powder
½ teaspoon cumin powder
1 teaspoon garlic powder or 4 cloves of garlic
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
1 cup yellow cornmeal
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
2 ½ cups water
1 cup grated cheddar cheese


  1. Brown meat and onion in a large skillet over medium-high heat (350 degrees F in an electric skillet). Drain fat.
  2. Add beans, tomatoes, corn, 1 Tablespoon chili powder, cumin, garlic powder, oregano, salt and pepper.
  3. Reduce heat to low (250 degrees F in an electric skillet), cover and heat thoroughly.
  4. As chili heats, mix cornmeal, salt, sugar and 1 teaspoon chili powder with water in a small saucepan.
  5. Cook over medium heat, stirring constantly until thickened, about 2 minutes. Add cheddar and mix well.
  6. Spread cornmeal mixture over chili mixture.
  7. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
  8. Refrigerate leftovers within 2 hours.


  • Substitute 1-2 Tablespoons taco seasoning mix for the last 6 ingredients in the filling.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • One large ear of corn makes about 1 cup of cut corn.