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:
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)
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
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.
Now whisk in the beaten egg, mix well.
Whisk in the melted butter, mix well.
Cover and microwave 4-minutes on high.
Whisk well, stir to bottom and mix until polenta is uniform without lumps.
Stir in cubed Velveeta cheese. Mix well.
Cover and microwave 4-minutes more on high.
Whisk well, stir to bottom and mix until polenta is uniform with out lumps.
Cover and microwave a final 4-minutes more on high.
Whisk well, stir to bottom and mix until polenta is uniform, creamy and without lumps.
Remove Velveeta polenta from microwave.
Heat the Hormel Beanless Chili until steaming hot.
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.