Polenta and Chili Mock Tamales
4 cups water
4 chicken bullion cubes
2 Tbs olive oil
2 Tbs dehydrated onion flakes
1 tsp garlic powder
1 tsp onion powder
1/8 tsp white pepper
1 cup yellow corn meal
2 (15-oz) cans Hormel No Beans Chili
Preheat oven to 350-F.
Bring 4 cups of water to a boil on stove top. Add olive oil, onion flakes, garlic powder, onion powder and white pepper.
Simmer for a couple of minutes.
Pour into a 2-1/2 qt casserole dish.
While constantly whisking, slowly add cornmeal to chicken broth in casserole dish. Make sure to whisk out all lumps.
Cover casserole dish and bake for 45 minutes.
Heat the contents of the two cans of Hormel No Beans Chili.
Spoon the polenta into individual serving bowls and top with Hormel No Beans Chili.
Makes 4 to 6 servings.