Well, this is kind of a soup. You eat it with a spoon. What I call Polenta, someone else may call Grits. I don’t know the difference. I’m from California. :mrgreen:
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Microwave Velveeta Polenta/Grits with Hormel Beanless Chili
This is better than chili on Frito’s. 
Cooking time: 12-minutes total, on high, (1100-watt microwave)
Ingredients:
4 cups cold water
1 cup yellow cornmeal
2 Tbs chicken bouillon powder (or 2 crushed bouillon cubes)
1 tsp granulated garlic powder
1 tsp onion powder
dash ground black pepper to taste
1 egg, beaten
3 Tbs butter, margarine, (melted) or corn oil
1/2 cup Velveeta cheese, cubed
1 (15 oz) can Hormel Beanless Chili
1 Small Bag of Frito’s Corn Chips
Instructions:
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In an 2 1/2 qt covered casserole dish, whisk together the water, yellow cornmeal, chicken bouillon powder, garlic powder, onion powder and black pepper. Mix well.
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Now whisk in the beaten egg, mix well.
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Whisk in the melted butter, mix well.
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Cover and microwave 4-minutes on high.
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Whisk well, stir to bottom and mix until polenta is uniform without lumps.
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Stir in cubed Velveeta cheese. Mix well.
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Cover and microwave 4-minutes more on high.
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Whisk well, stir to bottom and mix until polenta is uniform with out lumps.
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Cover and microwave a final 4-minutes more on high.
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Whisk well, stir to bottom and mix until polenta is uniform, creamy and without lumps.
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Remove Velveeta polenta from microwave.
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Heat the Hormel Beanless Chili until steaming hot.
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Serve warm Velveeta polenta in soup bowls, spoon heated Hormel Beanless Chili over top. Crush a few Fritos Corn Chips over the top to garnish.