Polenta chili casserole
3/4 cup yellow cornmeal
2 3/4 cups cold water
1 (15-oz. ) can low-fat turkey chili with beans
1/4 cup chopped leeks
2 boneless, skinless chicken breast halves, cubed
1 tsp. Tabasco sauce
4 ozs. Monterrey Jack cheese, shredded
Combine cornmeal and cold water in a 2-quart saucepan. Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes or until thickened.
Remove from heat; cool about 10 minutes. Spread over bottom and 1 1/2 to 2 inches up the sides of a 3 1/2-quart slow cooker.
In a medium bowl, combine turkey chili, leeks and chicken. Spoon into center of polenta mixture. Sprinkle Tabasco sauce over mixture. Cover and cook on low for 6 hours. Add cheese 15 minutes before serving.