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Christina Rysted Sanders: "A staple recipe in my meal rotation! I make a big…" Read More
7Ingredients
30Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. unsalted butter
- 4 ears corn (kernels cut off)
- kosher salt
- 6 scallions (chopped)
- 4 cups Chili (leftover)
- 1 1/2 cups shredded pepper jack cheese (about 6 ounces)
- 18 oz. polenta (tube precooked, cut into 12 rounds)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1310mg55% |
| Potassium700mg20% |
| Protein23g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium40% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Christina Rysted Sanders 8 years ago
A staple recipe in my meal rotation! I make a big batch of homemade chili & use the leftovers for this recipe. I replaced the polenta with cornbread & frozen corn in place of fresh. Generally use whatever grated cheese I have on hand.