CHILI POT PIE WITH POLENTA CRUST
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Prep Time: 15 minutes Cook Time: 1 hour 30 minutes
Ingredients
2 teaspoons olive oil 
1-1/2 lb. well-trimmed boneless beef chuck, cut into 1/2-in. chunks
Salt
1 medium onion, chopped
1 medium red pepper, chopped
3 cloves garlic, crushed with press
1 serrano or jalapeno chile, seeded and finely chopped
2 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
1 (28-oz.) can whole tomatoes in juice
2 (15- to 19-oz. each) cans red kidney beans, rinsed and drained
Polenta Crust:
2 cups low-fat (1%) milk
1-1/2 cup cornmeal
Salt
4-1/2 cups boiling water
Directions
1. Prepare Chili: In 12-inch skillet, with broiler-safe handle (if not broiler-safe, wrap dandle in double thickness of foil for broiling in oven later), heat oil on medium-high until hot.
2. Sprinkle beef with 1/4 teaspoon salt. Add beef to skillet in 2 batches, and cook 4 to 5 minutes per batch or until beef is browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to bowl once it is browned.
3. After all beef is browned, add onion, pepper, garlic, and serrano chile to same skillet, and cook on medium 8 minutes or until all vegetables are lightly browned and tender, stirring occasionally. Stir in tomato paste, chili powder, cumin, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.
4. Return beef, and any juices in bowl, to skillet. Add tomatoes with their juice, stirring and breaking up tomatoes with side of spoon; heat to boiling on medium-high. Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add beans and cook Chili, uncovered, 15 minutes longer or until meat is tender.
5. After adding beans to Chili, prepare Polenta Crust: In microwave-safe deep 4-qt. bowl or casserole, combine milk, cornmeal, and 3/4 teaspoon salt until blended; whisk in boiling water. Cook in microwave on HIGH 12 to 15 minutes. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first). Stir 2 more times during cooking. While polenta is cooking, preheat broiler.
6. When Chili is done, skim off fat. Spread polenta evenly over Chili in skillet. Place skillet in broiler 6 to 8 inches from source of heat, and broil polenta 3 to 4 minutes or until lightly browned, rotating skillet if necessary for even browning. Let pot pie stand 10 minutes for easier serving.
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