Gluten Free Chili and Polenta Cobbler Recipe
Even here in Florida the evenings are starting to cool down. Which means my mind (and appetite) start to gravitate towards hearty comfort food, like my Gluten Free Chili and Polenta Cobbler Recipe.
One of my all-time favorite comfort foods is chili. It’s casual and tasty, easy to make, and oh-so easy to eat.
I decided to dress up one of my favorite chili recipes and turn it into a cobbler of sorts by topping the chili with slices of polenta and finishing it off in the oven. Kind of like chili with cornbread but all in one dish.
Ancient Harvest has come out with a gluten free polenta in a tube and I could not be happier! Polenta in a tube was a staple in my house before going gluten free – so many uses and such a great time saver.
For this recipe I used the Quinoa Polenta – traditional polenta combined with red and black quinoa which adds nice texture. Their green chili and cilantro flavor would be perfect too!
As the nights get cooler and longer, there is nothing like some really tasty chili to warm you up – body and soul.
- 1 tablespoon olive oil
- 1 medium white or yellow onion diced
- 1 red pepper seeded and chopped
- 2 cloves garlic minced
- 1 pound ground turkey
- 2 teaspoons chili powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (14 ounce) can diced tomatoes, undrained
- 1 (14 ounce) can red kidney beans drained and rinsed
- ¼ cup taco sauce
- ¼ cup gluten free steak sauce
- 1 bunch green onions chopped
- 1 (16 ounce) tube Ancient Harvest Polenta
- 1 cup shredded cheddar cheese
- Fresh cilantro for serving, optional
In a large oven-proof skillet heat the olive oil over medium-high heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground turkey, chili powder, salt, and pepper, and cook, stirring, until the turkey is cooked through – about 5 minutes. Add the tomatoes, beans, taco sauce, and steak sauce and simmer for 15 minutes or until heated through.
Preheat oven to 375 degrees.
Cut the polenta in half lengthwise then cut into ½-inch half circles. Layer the polenta over the top of the chili, sprinkle with the cheese and cook for 30 – 40 minutes or until the cheese is melted and golden brown.
Top with cilantro if desired and serve
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.